Spiced Chickpea and Spinach Patties with Cilantro Yogurt

Name: Spiced Chickpea and Spinach Patties with Cilantro Yogurt
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g canned chickpeas, drained and rinsed; 150 g fresh spinach, washed and roughly chopped; 1 small onion, finely diced (about 80 g); 2 cloves garlic, minced; 1 tsp grated fresh ginger; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp ground turmeric; 1/4 tsp chili powder; 1/2 tsp salt; 30 g chickpea flour (besan); 2 tbsp chopped fresh cilantro; 2 tbsp vegetable oil, for shallow frying; 120 g plain low-fat yogurt; 1 tbsp lemon juice; 1 tbsp finely chopped fresh cilantro (for yogurt sauce); Salt and black pepper, to taste

These shallow-fried chickpea and spinach patties are seasoned with warm Indian spices and paired with a fresh cilantro yogurt sauce for a herbaceous, high-protein meal.

Prep15 minCook15 minTotal30 minServes4Difficultyeasy

Method

How to make it

01
Place the drained chickpeas in a bowl and mash coarsely with a fork or potato masher, leaving some texture.
02
Add the chopped spinach, diced onion, minced garlic, grated ginger, ground cumin, coriander, turmeric, chili powder, salt, chickpea flour, and chopped cilantro to the bowl.
03
Mix all ingredients thoroughly until combined into a slightly sticky mixture that holds together when pressed; let it rest for 5 minutes to allow the chickpea flour to bind.
04
Divide the mixture into 8 equal portions and shape each into a flat patty about 1 cm thick.
05
Heat the vegetable oil in a large nonstick skillet over medium heat until shimmering but not smoking, about 2 minutes.
06
Add the patties to the skillet without overcrowding, cooking in batches if needed. Fry each side for 3–4 minutes until golden brown and crisp, flipping carefully with a spatula.
07
While the patties cook, combine the yogurt, lemon juice, chopped cilantro, and a pinch of salt and pepper in a small bowl; stir well and set aside.
08
Once all patties are cooked, transfer them to a paper towel-lined plate to drain excess oil.
09
Serve the warm chickpea and spinach patties with a dollop of the cilantro yogurt sauce alongside a simple salad or steamed rice.

From the editor

Cooking tips

If mixture feels too wet to shape, sprinkle in a little more chickpea flour, one teaspoon at a time, until it holds.
Use a nonstick skillet and moderate oil temperature to achieve a crisp exterior without absorbing excess oil.
Make the patties up to 4 hours ahead and refrigerate, then reheat in a hot skillet for 2 minutes per side before serving.
For a gluten-free version, ensure the chickpea flour is certified gluten-free and double-check all spices.

Published July 29, 2026