Put the moist spinach in a pan over a moderate heat for 2–3 minutes, stirring continuously, until wilted. Remove from the heat, drain well, and set aside.
Heat the olive oil in a frying pan and cook the pepper and spring onions over a moderate heat for 4–5 minutes until soft. Set aside.
Place the chickpeas in a food processor with the ricotta and blend until smooth. Add the spinach, egg yolk and coriander and blend again to mix well. Transfer to a mixing bowl and fold in the pepper and spring onion mixture. Shape the mixture into 8 patties, toss them lightly in the flour, then roll first in the beaten egg and then in the breadcrumbs, to coat. Chill for 30 minutes.
Heat the vegetable oil in a large, heavy-based frying pan and cook the burgers over a moderate heat for 6–7 minutes, turning once, until golden and crisp. Serve in the buns with tomato ketchup and cherry tomatoes, if liked.