Quinoa and Chickpea Patties with Cilantro Yogurt

In a small saucepan, bring water to a boil. Add quinoa, cover, and allow to simmer on low heat. 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). Remove from heat and set aside.

In a large skillet over medium flame, heat oil. Then add onions and garlic, cook until soft, but not browned. Stir in parsley, pepper flakes and chickpeas. Take off heat and let the mixture cool.

In a food processor, pulse spinach until finely chopped. Add 1/4 cup cilantro, lemon juice, chickpea mixture, feta, egg, breadcrumbs, salt, and pepper; pulse until combined, yet slightly chunky. Put the mixture into a large bowl.

Stir quinoa into the processed mixture. Blend well. Let it sit for 10 minutes for breadcrumbs to absorb excess moisture.

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). If too soft, refrigerate the mixture for 10 minutes to firm.

In a large nonstick skillet, heat oil over medium; fry patties until browned and cooked through, approximately 7-10 minutes per side.

Meanwhile, in a serving bowl, combine yogurt, salt, pepper, and the remaining 2 tablespoons of chopped cilantro; season with salt and pepper.

Serve patties with the yogurt.