Soak the chia seeds in 6 tablespoons of water and leave for at least 10 minutes. It’s even better if you leave them for longer.

Roughly chop the walnuts, but finely chop the onions and garlic.

Cook the onion and garlic in 3 tablespoons of vegetable oil. Add the thoroughly washed spinach - it should be drained from the water and cut into strips. Sauté until it reduces its volume and releases its juices. Transfer the spinach to a large strainer or colander and let it drain.

Cook the bulgur with 2 cups of water or according to the package instructions. Bring to a boil and cook for 7 minutes, add salt, stir well, cover with a lid and wait until the rest of the water is absorbed. Let it cool down and mix with the spinach, nuts, walnuts and spices. Add the chia seeds and mix well, they will serve as a binder.

Shape patties from the prepared mixture with slightly moistened hands. Place on greased parchment paper and smear well with oil. Bake at 180 ° C in a preheated oven until golden brown.

For the tahini sauce, combine all of the ingredients and mix thoroughly until obtaining a smooth mixture.