Chickpea Patties With Yogurt Sauce Recipes

BAKED CHICKPEA PATTIES WITH LEMON HERB YOGURT SAUCE

Steps:

• In nonstick skillet heat oil over medium heat and cook onion, garlic, jalapeño, oregano and basil for about 5 minutes or until softened.
• Meanwhile, in bowl mash chickpeas using potato masher until smooth. Scrape onion mixture into bowl and stir to combine. Add egg white and parsley and stir until well combined and smooth.
• Divide mixture into 4 equal portions and form into 1/2-inch (1 cm) thick patties. Place patties on parchment paper lined baking sheet and bake in 425° F (220° C) oven for about 20 minutes, turning once halfway through or until golden.
• Lemon Herb Yogurt Sauce: Meanwhile, in bowl, stir together yogurt, parsley, mint, garlic, lemon rind and salt. Serve with chickpea patties.

CHICKPEA CAKES WITH CUCUMBER YOGURT SAUCE

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees.
• Pulse bread in food processor to coarse crumbs. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, 10-12 minutes. Set aside to cool.
• Toss cucumber and 1/2 teaspoon salt in colander and drain for 15 minutes.
• Combine cucumber, 3/4 cup yogurt, 2 tablespoons scallions and 1 tablespoon cilantro in bowl and set aside.
• Whisk eggs, 2 tablespoons oil, garam masala and 1/4 teaspoon salt in bowl.
• Place chickpeas in a large bowl and mash them with a potato masher until mostly smooth. Stir in breadcrumbs, egg mixture, and remaining yogurt, scallions, and cilantro. Form into six 1-inch-thick patties.
• Heat 1 tablespoon oil in non-stick skillet over medium heat until shimmering. Add three patties and cook until browned, 4 to 5 minutes per side. Transfer to plate and tent loosely with foil. Repeat with remaining oil and patties.
• Serve with cucumber-yogurt sauce.