When you need a satisfying—and quick—dinner, these crispy chickpea patties are an easy answer. Serve with a tangy yogurt sauce.
Ingredients
215-ounce cans chickpeas, drained and rinsed
½cupwhite onion, diced
2Teaspoonsgaram masala, original is 1 tsp.
2Tablespoonsolive oil
1egg
½Cuptoasted bread crumbs
½Cupsour cream
3Tablespoonscilantro, minced
Pinchsalt
Tzatziki Sauce:
1CupGreek yogurt
1cupshredded or chopped cucumber
1Tablespooncilantro
½lemon, juice only
¼teaspoonkosher salt
Instructions
For the yogurt sauce, seed your cucumber and then grate it through a box grater into a colander. Add a sprinkle of salt and let the cucumber sit for 10-15 minutes.
Dice other yogurt sauce ingredients and combine with cucumber. You could make this in advance.
For patties, toast breadcrumbs in a dry pan for five minutes until they are lightly toasted. (optional)
Whisk together eggs, garam masala, oil, and a pinch of salt.
Add your drained chickpeas to a large bowl with the diced onions and mash them with a fork or masher. You could also pulse them lightly in a food processor.
Stir the egg mixture and breadcrumbs and other ingredients into the chickpeas and mix well.
Form eight even-sized patties with the chickpea mixture.
Cook patties in a pan with a drizzle of oil over medium-high heat for 4-5 minutes per side. They should be nicely browned on each side.
Serve the patties with the yogurt sauce.
Notes
Adapted from America's Test Kitchen 30 Minutes Suppers.