Spinach Pakoras with Lemon-Mint Aioli

served with Garlic Potatoes and Pan-Seared Brussels Sprouts

In India, crispy pakoras are usually a delicious snack or appetizer made from a wide range of vegetables. Traditionally, the vegetables are tossed with a chickpea batter, pan-fried until golden brown, and eaten with a spicy dipping sauce or a chutney. Today, we use carrots, spinach, and fresh herbs and make ours into larger patties as the feature of the meal with a cilantro sauce, served alongside oven-roasted garlic potatoes and pan-seared Brussels sprouts.


2-3 and 4-5 Person Box *Potato, *Brussels Sprouts, *Chickpea Flour (*garbanzo beans), Water, *Carrots, *Canola Oil, *Spinach, *Garlic, *Ginger, *Plain Unsweetened Soy Milk (filtered water, whole *soybeans), *Fresh Mint, *Fresh Cilantro, *Seasoned Vegetable Base (*vegetables and vegetable juice concentrate (*carrots, *celery, *onion, *tomato), salt, *soy sauce (water, *soybeans, salt, *alcohol), *cane sugar, *maltodextrin, *food starch, yeast extract, *onion powder, *garlic powder, *spice), Sea Salt, *Blue Agave, *Lemon Zest, *Curry Powder (*coriander, *turmeric, *fenugreek, *cumin, *mustard, *pepper, and *cayenne pepper), *Pure Lemon Juice, *Dijon Mustard (*grain vinegar, water, *mustard seed, salt, *spices), *Apple Cider Vinegar, *Ground Turmeric, *Ground Black Pepper, *Ground Cumin Seeds, *Ground Coriander. *Certified Organic By QAI

Allergens Soy

At Simple Feast we take every precaution to ensure that cross contamination of ingredients does not occur in our kitchens. Please be aware that our meals are produced in a kitchen that contains wheat, soy, tree nuts, peanuts and seeds.

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NET WT: 49.21 OZ (3.08 LB) 1.40 kg - 2-3 person box

NET WT: 98.41 OZ (6.16 LB) 2.79 kg - 4-5 person box

Nutrition Label 2-3 and 4-5 Person Box


Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need. We also suggest washing and drying all vegetables and herbs.

  1. Preheat the oven to 375˚F.
  2. Spread the potatoes on a baking sheet and roast in the oven until warm, 10 to 12 minutes.
  3. Cut the Brussels sprouts in half and set to the side.
  4. Line a plate with paper towels and set near the stove.
  5. Pick a few cilantro leaves and a few mint leaves and set them aside for garnishing. Coarsely chop the remaining mint leaves, the remaining cilantro leaves and tender stems, and the spinach. Put the chopped herbs and spinach in a mixing bowl along with the carrots. Stir in the chickpea batter and divide this pakora mixture into flat patties (3 for 2-3 people and 5 for 4-5 people).
  6. Set a frying pan over medium to medium-high heat. Add enough oil to generously coat the pan (about 2 Tbsp). Fry the pakora patties until golden brown, 3 to 4 minutes per side. Transfer to the lined plate and keep warm.
  7. Wipe out the frying pan and return to medium-high heat. Add the Brussels sprouts and pan-sear until tender but still crisp and lightly browned, 5 to 6 minutes. Season with salt and black pepper.
  8. Sprinkle the reserved cilantro leaves over the pakoras and the reserved mint leaves over the potatoes.
  9. Season the lemon-mint aioli with black pepper, if you like. Enjoy the pakoras with the lemon-mint aioli, and the roasted potatoes and pan-seared Brussels sprouts (vegetables) on the side.