Curried Chickpea Patties

Preparation

1. Combine chickpeas, onions, garlic and eggs in a food processor. Blend until the mixture has the texture of a chunky hummus, leaving some large chickpea pieces.
2. Transfer the chickpea mixture to a large bowl and combine with the remaining ingredients. Mix well. Form into 4 patties or 12 small patties if you want to eat in a pita pocket. The mixture should be very wet to ensure a moist patty, but if you are having trouble forming them, stir in more breadcrumbs- 1 tablespoon at a time.
3. Combine all ingredients for the yogurt sauce. Taste for seasoning and set aside.
4. Heat 2 tablespoons of olive oil in a skillet over medium heat. Drop the patties into the pan with space in between. Do this in batches if necessary. Cook for 5 minutes, then carefully flip and cook the other side for another 5 minutes or until golden and cooked through. Serve on a warm bun or pita pocket with the yogurt sauce.

Nutritional Information

Calories

316 cals

Fat

10 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

2 g

Carbohydrates

40 g

Sugar

8 g

Fiber

9 g

Protein

18 g

Sodium

540 mg

*per serving

Ann's Tips and Tricks

These patties will keep in the fridge for 3 days. If you freeze them, let them gently defrost in the body of the fridge for 3-4 hours until soft, or run cold water over the bag until the patties are soft.

Heat them up either over a medium low heat in a lightly oiled skillet, or loosely wrapped in foil in a low oven, or on a glass or ceramic plate in the microwave.