Chickpea and Spinach Poppers with Lemon Tahini Sauce

Ingredients

• 2 cans chickpeas, drained and rinsed (15 oz each)
• 2 cups fresh spinach, chopped
• 1/2 cup yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup all-purpose flour
• 1 egg, lightly beaten
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup tahini sauce
• 1 tablespoon fresh lemon juice

Method

1. 1

   Preheat the oven to 400°F and line a baking sheet with parchment paper, brushing lightly with olive oil.

2. 2

   Heat 1 tablespoon olive oil in a 9-inch skillet over medium heat and sauté the onion and garlic until softened, about 3 minutes.

   3:00 · Sauté onion and garlic
3. 3

   Add the chopped spinach to the skillet and cook, stirring, until wilted, about 2 minutes. Remove from heat and let cool slightly.

   2:00 · Wilt spinach
4. 4

   In a large bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still some texture remains.

5. 5

   Add the sautéed onion mixture, breadcrumbs, flour, egg, cumin, coriander, red pepper flakes, salt, and black pepper to the mashed chickpeas and mix until well combined.

6. 6

   Scoop the mixture into 16 equal portions, about 1.5 tablespoons each, and roll into balls. Arrange on the prepared baking sheet.

7. 7

   Drizzle the remaining 1 tablespoon olive oil over the poppers and bake until golden and firm, 20 to 25 minutes, flipping halfway through.

   20:00 · Bake poppers
8. 8

   While the poppers bake, whisk the tahini sauce and lemon juice together in a small bowl until smooth, adding a splash of water if needed to thin.

9. 9

   Remove the poppers from the oven and let rest 5 minutes before serving warm with the lemon tahini sauce for dipping.

   5:00 · Rest poppers