Baked Spinach Kofta

Ingredients

• 3 tablespoons bob's mill garbanzo bean flour (besan)
• 1 teaspoon cumin seeds 
• 1 teaspoon ginger fresh minced
• 0.5 teaspoon garam masala 
• 2 cloves garlic minced
• 0.3 teaspoon ground coriander 
• 0.3 teaspoon ground cumin 
• 2 teaspoons juice of lemon 
• 1 tablespoons juice of lime sweetened store-bought (use more if you are using soy yogurt because it tends to be )
• 1 tablespoons mint leaves minced
• 2 teaspoons nutritional yeast 
• 0.5  onion minced
• 0.3 cup onion diced red
• 2 medium potatoes - remove skin red
• 1 teaspoon salt low-sodium for diets (reduce )
• 4 servings salt and pepper freshly ground to taste
• 1 cup vanilla-flavored soy yogurt plain
• 6 ounces pkt spinach fresh
• 2 ounces tofu firm

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• colander

Directions

1. Add the spinach and blanch for one minute, or just until wilted.
2. Drain well in a colander.
3. Put the spinach along with the tofu, nutritional yeast, lemon juice and salt into a food processor and process until crumbly. Set aside. Spray a large skillet with canola oil and bring it to medium-high heat.
4. Add the cumin seeds and toast for one minute.
5. Add the onions, garlic, and ginger and sauté until the onions are soft, about 3 minutes.
6. Add the garam masala, stir, and immediately add the potatoes and the spinach mixture. Cook, stirring, for 3 more minutes.
7. Remove from the heat and spoon into a large bowl.
8. Add the chickpea flour and stir well. Allow to cool until easy to handle. Shape into about 20 balls, approximately 1-inch in diameter. (Don’t worry about getting them perfect; they will naturally flatten out some during baking.)
9. Place on an oiled cookie sheet or a silicone baking mat: Preheat oven to 450F.
10. Bake for 10 minutes and then turn the kofta.
11. Bake for 10 more minutes and turn again.
12. Bake for 10 more minutes or until all sides are lightly browned.
13. Serve with Cucumber-Soy Yogurt sauce (below), garnished with tomatoes, red onion, and hot chile peppers. This makes a delicious stuffing for whole wheat pita bread or chapatis.