Thaw the spinach, do not drain or squeeze it out. All of the liquid is needed.
Peel the onions and cut into short strips.
Peel the garlic, cut in half, remove the seedlings and cut into small slices.
Put all ingredients except the chickpea flour in a large bowl and mix well. Season well. You can let the mass pull through a little now, but that's not a must.
Now knead in the chickpea flour.
Heat the oil in a deep pan and spoon in the batter. Turn every now and then and flatten it a little with the slotted trowel.
Fry the pakoras until the onions are browned, lift them out with a slotted spoon and drain on kitchen paper.
Various chutneys or dips go well with it.
Pakoras are ideal as a starter or as an addition to buffets.