Heat 1 teaspoon of the oil in a medium skillet. Add the cumin seeds and spinach and cook, tossing with tongs, until the spinach is completely wilted, 2 or 3 minutes. Transfer to a heatproof plate and allow to cool until safe to handle. Drain if necessary, wrap in a towel, and squeeze out as much liquid as possible. Chop finely.

Heat 1 teaspoon of the oil in a medium skillet. Add the cumin seeds and spinach and cook, tossing with tongs, until the spinach is completely wilted, 2 or 3 minutes. Transfer to a heatproof plate and allow to cool until safe to handle. Drain if necessary, wrap in a towel, and squeeze out as much liquid as possible. Chop finely.

Combine 1 1/4 cups of the chickpeas, the eggs, lemon juice, garlic and salt in a food processor. Pulse until the mixture resembles a chunky hummus.

Combine 1 1/4 cups of the chickpeas, the eggs, lemon juice, garlic and salt in a food processor. Pulse until the mixture resembles a chunky hummus.

In a large bowl, combine the spinach with the remaining 1/4 cup beans and mash coarsely with a potato masher. Add the bean-egg mixture and stir thoroughly. Fold in the chickpea flour. The mixture should be sticky but somewhat pliable. Add more flour, 1 teaspoon at a time, if too wet, or a bit of water if too dry. Shape into 5 patties.

In a large bowl, combine the spinach with the remaining 1/4 cup beans and mash coarsely with a potato masher. Add the bean-egg mixture and stir thoroughly. Fold in the chickpea flour. The mixture should be sticky but somewhat pliable. Add more flour, 1 teaspoon at a time, if too wet, or a bit of water if too dry. Shape into 5 patties.

In an oven-safe skillet or nonstick sauté pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, about 6  to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes on about 350 F / 180 C, until the burgers are firm and cooked through.