Spinach and Chickpea Koftas

Serves about 20

Ingredients
200g spinach
Olive oil
1 tbsp cumin seeds
2 x 420g tins chickpeas, drained
1 tsp paprika 
1/2 tsp ground turmeric
2 tbsp chickpea (Gram) flour

Instructions
1. Wash the spinach, then place in a medium hot oiled pan and stir until wilted. Drain thoroughly, squeezing out any excess water, then finely chop.
2. Toast the cumin seeds in a dry hot pan for about 1 minute until aromatic and golden, then grind in a mortar with a pestle.
3. Place the chickpeas, cumin and spices, along with a good pinch of salt and pepper, in a blender and blitz to a fine paste (add 2-3 tbsp of water as needed). Add the spinach, sprinkle in the flour and mix well to combine.
4. Dust your hands with flour, then take a tablespoon of the mixture and mould in to an egg shape (or roll into a ball). Repeat with all the mixture, then place on a plate dusted with flour. Chill for at least an hour.
5. Preheat the oven to 120c. Heat some oil in a pan and shallow fry the koftas in batches over medium heat for 2-3 minutes until golden brown on all sides. Drain after frying, and keep them warm in the oven.

Taken from Gordon Ramsay's Ultimate Cookery Course