Chickpea Patties with Cucumber Coconut Chutney
1 lb 13 oz. (822 g) can chickpeas
2 green chilis or 1 tsp crushed red pepper flakes
1 tsp garam masala (optional)
1 tsp paprika or red chili powder
2 garlic cloves minced
1 tsp grated ginger
1 red onion minced
1/4 cup cilantro
1 tsp lemon juice
1/2 tsp freshly ground black pepper
salt to taste
Add all of the ingredients listed above in a bowl and mash the mixture
The mixture should appear more uniform so it is easy to make the patties. Take about 1/4 cup of mixture to make each patty. You can also make them bigger if you want to use it as a burger patty.
Before preparing these patties, preheat the oven to 400°F.
I was able to make about 15 patties from the 1 lb 13 oz. can of chickpeas! Place in the oven for 25-30 minutes. Broil for a golden brown look afterwards for 10 minutes.
After placing the chickpea patties in the oven, I decided to make some cucumber coconut chutney to dip the patties in and it turned out quite well. All I did was place the following ingredients in a food processor & blend:
1 cucumber cut in cubes
1/2 green chili
3 tbsp coconut
1/4 cup plain or greek yogurt
salt to taste
To plate, place spinach on the bottom, then place the chickpea patties on top. Pour some chutney on top and garnish with onions, cherry tomatoes, cilantro, and pomegranate!
An alternative to the cucumber coconut chutney is guacamole. I tried that before as well, and it was amazing! I like making these patties because its so versatile and I have plenty of leftovers! On a busy day, I can just add hot sauce and either use it as a burger patty or add it to my salad.