• 1 x 400g tin chickpeas, rinsed and drained
  • 80g bag spinach, chopped
  • 1 onion, roughly chopped
  • 1 clove garlic, chopped
  • a handful coriander, plus extra to garnish
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp mild chilli powder
  • 3 tbsp plain flour
  • for frying sunflower oil
  • 4 tbsp natural yogurt
  • 1 tsp mint sauce


  • STEP 1

    Tip the chickpeas and spinach into a processor with the onion, garlic, coriander, spices, flour and a big pinch of salt. Blend until smooth, then shape into 20 cakes.

  • STEP 2

    Heat 2 tbsp oil in a non-stick frying pan, and fry the cakes for 3 minutes on each side until lightly golden. Mix the yogurt and mint sauce and serve in a bowl for dipping.


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