### TranslatedIngredients: 1 cup Kabuli Chana (White Chickpeas) - drained,1 cup Spinach Leaves (Palak),1/4 cup Corn flour,1/4 teaspoon Baking powder,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Red Chilli powder,1/2 Onion - finely chopped,1 tablespoon Ginger - minced and peeled,Salt and Pepper - to taste,Sunflower Oil - for pan frying ### PrepTimeInMins: 500 ### CookTimeInMins: 35 ### TotalTimeInMins: 535 ### Servings: 4 ### Cuisine: Greek ### Course: Appetizer ### Diet: High Protein Vegetarian ### TranslatedInstructions: We begin making the Chickpea and spinach fritters Recipe by soaking the chickpeas for 8 hours and then pressure cooking it in a pressure cooker for about half an hour till it is soft.Let the pressure release naturally, and strain the water and grind the chickpea to a very coarse mixture.Then boil the spinach in a sauce pan with little water and strain all the water. Add this boiled spinach to the coarsely ground chickpea. Season it with the rest of the ingredients.Make into medium sized fritter, and heat a flat tawa and fry till is golden brown either side, make sure you turn them carefully as they are very soft. Keep adding a teaspoon oil to give it a nice crispy layer.Serve the Chickpea and spinach fritters Recipe as a Party Appetizer