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| Main Ingredients | Spinach leaves (palak), Chickpeas (kabuli chana) |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 6-7 hour |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients list for Chickpeas Spinach Kofta
- 1 medium bunch Spinach leaves (palak)
- 2½ cups Chickpeas (kabuli chana) cooked
- 1 teaspoon Cumin powder roasted
- 1 teaspoon Paprika powder
- to taste Salt
- 5 tablespoons Olive oil
- 2 tablespoons Gram flour (besan)
- Dipping sauce
- ½ cup Yogurt
- 2 tablespoons Tahini paste
- to taste Salt
- 2 tablespoons Fresh coriander leaves chopped
- Lemon juice of ½ lemon
Method
- Place chickpeas, cumin powder, paprika powder, salt in a blender and blend coarsely. Transfer the mixture into a bowl.
- Heat 1 tablespoon olive oil in a non-stick pan. Add spinach leaves and sauté for 1 minute. Remove from heat, cool and chop finely.
- Add chopped spinach to chickpeas mixture and mix well. Add gram flour and mix well.
- Heat remaining oil in a non-stick pan.
- Divide the chickpeas-spinach mixture into equal portions and shape them into quennels. Place them in the pan and fry till golden from each side.
- To make dip, combine yogurt, tahini paste, salt, chopped coriander and lemon juice in a bowl and mix well.
- Serve hot koftas with the dip.
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