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1
In a small saucepan, bring water to a boil.
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2
Add quinoa, cover, and allow to simmer on low heat.
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3
Cook until all of the moisture is absorbed and quinoa plumps up in volume, roughly 12-15 minutes (refer to your package instructions for timing).
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4
Remove from heat and set aside.
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5
In a large skillet over medium flame, heat oil.
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6
Then add onions and garlic, cook until soft, but not browned.
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7
Stir in parsley, pepper flakes and chickpeas.
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8
Take off heat and let the mixture cool.
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9
In a food processor, pulse spinach until finely chopped.
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10
Add 1/4 cup cilantro, lemon juice, chickpea mixture, feta, egg, breadcrumbs, salt, and pepper; pulse until combined, yet slightly chunky.
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11
Put the mixture into a large bowl.
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12
Stir quinoa into the processed mixture.
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13
Blend well.
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14
Let it sit for 10 minutes for breadcrumbs to absorb excess moisture.
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15
Form mixture (add additional breadcrumbs by tablespoons if mixture is still too wet) into 3/4-inch-thick patties (dip hands in water to prevent sticking).
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16
If too soft, refrigerate the mixture for 10 minutes to firm.
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17
In a large nonstick skillet, heat oil over medium; fry patties until browned and cooked through, approximately 7-10 minutes per side.
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18
Meanwhile, in a serving bowl, combine yogurt, salt, pepper, and the remaining 2 tablespoons of chopped cilantro; season with salt and pepper.
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19
Serve patties with the yogurt.
