Curried Chickpea Patties - Cook For Your Life- anti-cancer recipes

Curried Chickpea Patties

1 Star2 Stars3 Stars4 Stars5 Stars (16 votes, average: 4.13 out of 5)
Loading...

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 15 ingredients

Those who like falafel will love these tasty curried chickpea patties which have tons of crunch and flavor, but they’re not deep-fried. Eat them straight from the pan or make them ahead of time...


Ingredients

  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1 small onion, about ½ cup, chopped
  • 1 clove of garlic, minced
  • 4 eggs
  • ½ cup Breadcrumbs
  • ¼ cup flat-leaf parsley, chopped
  • 2 teaspoons lemon zest
  • ½ teaspoon paprika
  • 2 teaspoons curry powder
  • 2 tablespoons olive oil

 

For the yogurt sauce:

  • ½ cup Greek yogurt
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh mint, chopped
  • Salt and pepper, to taste

Nutrition Facts

Calories

376 cals

Fat

17 g

Saturated Fat

4 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

7 g

Carbohydrates

40 g

Sugar

8 g

Fiber

9 g

Protein

18 g

Sodium

556 mg

Directions

  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.

Chef Tips

These patties will keep in the fridge for 3 days. If frozen, 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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


2 comments

Leave a Review