Pan-Fried Chickpea and Spinach Patties with Tahini Sauce
Golden pan-fried patties loaded with chickpeas and spinach, served with a creamy tahini sauce for dipping — a portable vegetarian picnic treat. This middle eastern-inspired vegetarian (vegetarian) ready in about 35 minutes blends canned chickpeas, drained and rinsed, fresh spinach, chopped, red onion, finely chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups canned chickpeas, drained and rinsed
- 1 cup fresh spinach, chopped
- 1/4 cup red onion, finely chopped
- 2 cloves garlic clove, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 1/4 tsp ground paprika
Instructions
- Step 1: In a food processor, pulse 1 1/2 cups drained chickpeas until coarsely ground but not pureed. Transfer to a bowl.
- Step 2: Add 1 cup chopped fresh spinach, 1/4 cup finely chopped red onion, 2 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 cup all-purpose flour, 1 beaten large egg, 1 tsp salt, and 1/2 tsp black pepper to the bowl. Mix thoroughly until combined.
- Step 3: Form mixture into 8 patties about 2.5 inches in diameter.
- Step 4: Heat 3 tbsp olive oil in a large nonstick skillet over medium heat. Fry patties for 4-5 minutes per side until golden brown and heated through.
- Step 5: Meanwhile, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp water, and 1/4 tsp ground paprika until smooth and creamy.
- Step 6: Serve warm patties with tahini sauce on the side for dipping, ideal for an easy picnic snack or light meal.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Fried Chickpea and Spinach Patties with Tahini Sauce take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Fried Chickpea and Spinach Patties with Tahini Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Fried Chickpea and Spinach Patties with Tahini Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Chickpea and Spinach Patties with Tahini Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Fried Chickpea and Spinach Patties with Tahini Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
