Ingredients

Main Ingredients:

• Canned Chickpeas: 2 cans (480 g)
• Chickpea Water (Aquafaba): 2 tablespoons (reserved from the cans)
• Onion: 1 medium-sized, finely chopped
• Garlic: 3 large cloves, minced
• Fresh Spinach: 280 g, washed and roughly chopped

Binding and Seasoning:

• Breadcrumbs: 190 g (approximately 1/3 cup)
• Dried Herbs: 1 tablespoon (parsley, oregano, or thyme work well)
• Pul Biber: 1 teaspoon (or substitute with red chili flakes for mild heat)
• Salt: To taste

Preparation Time and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes

Servings and Nutritional Information

• Servings: 4-6 patties
• Calories per Serving: Approximately 170 kcal

Estimated Nutritional Values (Per Serving):

• Protein: 7 g
• Carbohydrates: 23 g
• Fat: 4 g
• Fiber: 5 g
• Sugar: 2 g

Steps to Make Spinach and Chickpea Patties

Step 1: Prepare the Chickpeas

1. Open the cans of chickpeas and drain them, reserving 2 tablespoons of the liquid (known as aquafaba). This liquid will act as a natural binder, keeping your patties cohesive without the need for eggs.
2. In a large mixing bowl or food processor, mash the chickpeas into a chunky paste. If you prefer a smoother texture, blend them longer. Add the aquafaba to help the mixture come together.

Step 2: Sauté the Aromatics

1. Heat a tablespoon of oil in a skillet over medium heat.
2. Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes.
3. Stir in the minced garlic and cook for another minute, releasing its rich aroma.

Step 3: Wilt the Spinach

1. Add the fresh spinach to the skillet with the onions and garlic.
2. Cook for 2-3 minutes, stirring occasionally, until the spinach is wilted and most of the moisture has evaporated.
3. Remove from heat and let the mixture cool slightly.

Step 4: Combine Ingredients

1. In the mixing bowl with the mashed chickpeas, add the spinach mixture, breadcrumbs, dried herbs, Pul Biber, and salt.
2. Mix well until the ingredients are evenly combined. The mixture should hold together when pressed. If it feels too dry, add a teaspoon of water or more aquafaba.

Step 5: Shape the Patties

1. Divide the mixture into equal portions and shape them into patties about 1 cm thick.
2. Place the patties on a plate or tray lined with parchment paper and refrigerate for 10-15 minutes. This helps them firm up, making them easier to cook.

Step 6: Cook the Patties

1. Heat a non-stick skillet or griddle over medium heat with a drizzle of oil.
2. Cook the patties for 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.

Step 7: Serve and Enjoy

1. Serve the patties hot, with your choice of accompaniments such as yogurt sauce, tahini dressing, or a fresh salad.

Why This Recipe is Timeless

The Spinach and Chickpea Patties embody the principles of simplicity, versatility, and nourishment that have defined timeless recipes throughout history. Here’s why:

1. Cultural Roots: Chickpeas and spinach are staples in various global cuisines, from the Mediterranean to South Asia. This dish is a modern fusion of these culinary traditions, celebrating their shared ingredients.
2. Nutritional Powerhouse: Packed with protein, fiber, vitamins, and minerals, these patties are a wholesome alternative to meat-based dishes, aligning with contemporary dietary preferences for healthier, plant-based meals.
3. Versatility: These patties can adapt to any occasion, from casual snacks to elegant dinners, making them a recipe that stands the test of time.

Tips for Making the Perfect Patties

1. Texture Balance: For a chunky texture, mash the chickpeas by hand. For a smoother finish, use a food processor.
2. Avoid Over-Moisture: Spinach can release a lot of water, so cook it thoroughly before mixing it into the chickpeas.
3. Enhance the Flavor: Experiment with additional spices like cumin, paprika, or coriander for a personalized twist.

Storage Tips

Refrigeration

Store cooked patties in an airtight container for up to 3 days. Reheat in a skillet or oven to regain their crispy texture.

Freezing

To freeze, arrange uncooked patties on a tray lined with parchment paper and freeze until solid. Transfer them to a freezer-safe bag or container. Cook directly from frozen, adding an extra minute or two to each side.

Frequently Asked Questions

Can I bake these patties instead of frying?

Absolutely! Place the patties on a parchment-lined baking sheet, brush lightly with oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through.

What can I substitute for breadcrumbs?

Try crushed crackers, oat flour, or almond flour for a gluten-free option.

Are these patties vegan?

Yes, they are naturally vegan as they use aquafaba instead of eggs for binding.

Conclusion

Spinach and Chickpea Patties are more than just a recipe—they’re an invitation to explore the magic of plant-based cooking. With their rich flavors, delightful textures, and undeniable versatility, these patties prove that healthy eating doesn’t have to compromise on taste.

Whether you’re new to vegetarian cooking or a seasoned enthusiast, this dish offers a satisfying way to enjoy the natural goodness of chickpeas and spinach. It’s a recipe that grows with you, adapting to your tastes and preferences while remaining a reliable favorite for years to come.

Serve these patties with pride, knowing they’re as good for the soul as they are for the body. From their golden-brown crust to their tender, flavorful interior, every bite is a testament to the beauty of simple, wholesome cooking.

Happy cooking and bon appétit!