Chickpea, Spinach, and Feta Patties with Greek Yogurt Tzatziki

• 12 servings | 50 min | Easy | Kosher | Vegetarian

Ingredients:

• 400 g canned chickpeas, rinsed and drained
• 50 g chia seeds
• 4 eggs
• 1 tsp grated lemon zest
• A handful of parsley leaves
• A handful of dill leaves
• 100 g spinach leaves, torn by hand
• 100 g Kfar Tavor feta cheese
• Salt and pepper to taste
• 3 tbsp olive oil
• A bit of dried chili and a lemon wedge, for serving

Tzatziki:

• 300 g Kfar Tavor Greek yogurt
• 1 clove garlic, crushed
• 2 cucumbers, grated and squeezed
• 1 tbsp chopped dill
• A pinch of salt and pepper

Instructions:

1. For the tzatziki: Mix the yogurt with all the remaining ingredients. Taste and adjust seasoning as needed. Keep refrigerated until serving.
2. For the patties: Place the drained chickpeas in a large bowl and mash with a fork or potato masher (the chickpeas don’t need to turn into a smooth paste). Add the chia seeds, eggs, grated lemon zest, feta, and the parsley, spinach, and dill leaves. Season with salt and pepper and mix well. Let sit for 20 minutes to thicken.
3. Heat the olive oil in a nonstick pan and fry fairly large patties on both sides until golden brown and fully cooked.
4. Serve the patties hot with the tzatziki, a lemon wedge, and a bit of chili flakes for those who like it spicy.