If you like falafel, you will love these tasty curried chickpea patties. They have tons crunch and flavor, but they’re not deep-fried. You can eat them straight from the pan or make them ahead of time to store in the refrigerator or freeze. Tuck them into a pita bread and drizzle with our tart yogurt sauce for a fast, tasty lunch or dinner.
- 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.
- 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.
- Combine all ingredients for the yogurt sauce. Taste for seasoning and set aside.
- 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.
- 1 (15.5 ounce) can chickpeas, drained and rinsed
- 1 small onion, chopped, about ½ cup
- 1 clove of garlic, minced
- 4 eggs
- ½ cup Breadcrumbs
- ¼ cup chopped flat-leaf parsley
- 2 teaspoons lemon zest
- ½ teaspoon paprika
- 2 teaspoons curry powder
For the yogurt sauce:
- ½ cup Greek yogurt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon chopped fresh mint
- Salt and pepper, to taste
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.