Chickpea, Cumin and Spinach Koftas with Tahini Dressing
2 x 14 ounce cans chickpeas, drained
Sea Salt and freshly ground black pepper
1/2 cup plain yogurt
1-2 tbsp. tahini paste, to taste
Juice of 1/2 lemon
- Toast the cumin seeds in a dry hot pan for about 1 minute until aromatic and golden, then grind in a mortar with a pestle.
- Place the chickpeas, cumin and spices along with a good pinch of salt and pepper in a blender and blend to a fine paste. (If the mixture looks too dry to hold together, add 2 - 3 tablespoons of water and blend again).(I used a vitamix for this part because we don't own a blender and it didn't work very well - the next time I would try a food processor instead).
- Add the spinach, sprinkle in the flour and mix well to combine (I processed the spinach because the husband has texture issues).