- chop spinach, then fry up (or steam) to soften and let cool to squeeze out most of the excess water
- quickly fry up chopped onion and garlic for 2 minutes and add chopped spinach and cook for another 2 minutes and let cool
- in a food processor, combine chickpeas with lemon juice and oilive oil until smoother but still a bit chunky
- in a large bowl, combine spinach, onion and garlic mix, egg, chickpeas, cumin, mint, coriander, parsley and mix well by hand
- then add the chickpea flour and mix, then add the breadcrumbs and baking powder and remix
- add salt & pepper according to your taste
- place the mix in the refrigerator for 1 hour to firm up (if too dry, add some olive oil or if too liquid, add more breadcrumbs)
- roll into small veggie balls or larger burger veggie patties and coat with some breadcrumbs
- fry patties in hot oil in a large frying pan or deep-fry the veggie balls
- option : you can also oven bake the vegetarian balls or burgers at 200°C for 30 minutes (they will be drier in taste so do not coat in breadcrumbs but instead coat with olive oil before oven-baking)
- serve warm or hot as an appetizer or as a main dish with coleslaw, green salad and a tzatziki sauce or in a sandwich or burger
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