How to make it

  • Set a medium size pan over medium heat and sauté finely diced onions and minced garlic until soft, about 7 to 10 minutes. Set aside to cool.
  • Place drained chickpeas and spinach leaves in the bowl of a food processor and pulse until mixture is crumbly. In a large bowl combine sautéed onions and garlic with chickpeas, spinach, rosemary, oregano, pepper, feta cheese, Parmesan cheese and lightly beaten eggs. Using a ¼ cup (50 mL) measure scoop out and shape mixture into 10 or 12 patties and place onto a large baking sheet. Patties can be frozen at this stage (*see note) and cooked from frozen on a later date.
  • Place prepared patties into refrigerator for one hour, or overnight, if preparing from fresh to help them keep their shape when cooking.
  • To cook patties:
  • Preheat oven to 350F (180C).
  • Add 2 tbsp (30 mL) vegetable oil to a large pan and set over medium low heat.
  • Carefully place chilled or frozen patties, maybe 3 to 4 into the pan at a time (do not overcrowd pan) and fry on each side for about 2 to 3 minutes, or until browned. Repeat process adding more oil to pan if needed, until all patties have been browned. Patties can be frozen at this stage (*see note).
  • Return patties to a baking sheet and bake in preheated oven for 15 minutes. Serve hot.
  • *To freeze patties:
  • Place individual raw or cooked prepared patties onto a cookie sheet and cover with plastic wrap. Freeze overnight. Remove from cookie sheet and store them in a sealed bag or plastic container, in the freezer, until ready to use. Patties can be cooked from frozen.
  • Suggested ways to serve:
  • Patties are great topped with tzatziki or salsa. Serve with salad or soup. Great stuffed into pita pockets for lunch or served as veggie burgers. For brunch top patties with a poached egg. They are delicious cold from the fridge too.
  • Easy saucy toppers:
  • Tzatziki

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