Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, thoroughly mash 15 ounces of drained and rinsed canned chickpeas using a fork or potato masher until mostly smooth with some texture remaining.

2. 2

   Add 4 cups of finely chopped fresh spinach, 0.5 medium finely minced red onion, 1 tablespoon of ginger-garlic paste, 1 small finely minced green chili, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 cup of gram flour, and 1 teaspoon of salt to the mashed chickpeas, then mix everything until a uniform, cohesive mixture forms.

3. 3

   Divide the mixture into 8-10 equal portions and gently shape each into a flat, round patty approximately 1-inch thick, ensuring they hold together well.

4. 4

   Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium heat, then carefully place the prepared patties into the hot oil, ensuring not to overcrowd the pan and cooking in batches if necessary.

5. 5

   Pan-sear the patties for 4-5 minutes on each side, or until they are deeply golden brown and cooked through, then transfer them to a plate lined with a paper towel to absorb any excess oil.

6. 6

   While the patties are cooking, combine 0.25 cup of tahini, 2 tablespoons of tamarind paste, 0.25 cup of warm water, 1 teaspoon of jaggery powder, 0.5 teaspoon of roasted ground cumin, 0.25 teaspoon of black salt, and 1 tablespoon of fresh lemon juice in a small bowl, and whisk vigorously until a smooth, well-combined tangy drizzle forms.

7. 7

   Serve the warm pan-seared chickpea and spinach patties immediately, drizzled generously with the prepared tangy tahini-tamarind sauce for a delightful Indian culinary experience.