Curried Chickpea Croquettes With Yogurt Sauce Food

CURRIED CHICKPEA CROQUETTES WITH YOGURT SAUCE

Steps:

• In a small bowl, blend yogurt, mint, and garlic. Cover and refrigerate for 30 minutes.
• Season with salt and pepper.
• Preheat oven to 375°F.
• In a large bowl, mix chickpeas, onion, curry paste, and egg. Mash the mixture with a potato masher until blended but not smooth.
• Add red peppers and oat bran, and season with salt and pepper to taste. Mix with a fork until ingredients are well combined.
• Shape mixture into 8 patties and coat with chopped almonds.
• Place patties on a baking sheet lined with parchment paper. Bake in the oven for 30 minutes, turning patties halfway through the cooking.
• Place each croquette on a bed of salad greens and serve with yougurt sauce.
• Note: For a meal, serve each person 2 croquettes with buttered linguini, broccoli florets and yogurt sauce (this is just a suggestion, and you can always do something similar along this line).

CHICKPEA CROQUETTES WITH GREEK SALAD TOPPING

Steps:

• Whisk together the dry ingredients, then whisk in 3/4 cup hot water. Stir in the rest of the ingredients.
• Coat a skillet with cooking spray and heat over medium heat. Add the batter to the skillet 1/4 cup at a time to form patties. Reduce the heat to medium-low and cook until they're golden on that side, then flip and cook until they're golden on the other side. You should have enough batter for 8 patties.
• Mix the topping ingredients together and serve atop the croquettes. I usually make my topping mixture ahead and chill it because I like the contrast of the chilled topping and the warm croquettes.

SWEET POTATO AND CHICKPEA PATTIES

Steps:

• Place sweet potato on a microwave-safe plate in a single layer, cover and microwave on high for about 4 minutes or until just tender.
• Transfer to a bowl, add chickpeas and mash until almost smooth.
• Add the couscous, garam masala, garlic, egg salt and pepper.
• Using damp hands, form into 8 patties about 3/4 inch thick.
• Heat the oil in a non-stick pan over medium heat and cook patties 3-4 minutes each side or until golden and heated through.
• Combine yoghurt and chutney in a small bowl. Serve patties with mango yoghurt and salad leaves.

CHICKPEA CURRY WITH YOGURT

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add cumin, coriander, cardamom, bay leaves, and cinnamon sticks; cook 30 seconds or until fragrant, stirring constantly.
• Add onion, and cook for 2 minutes, stirring frequently.
• Add ginger and garlic; cook 30 seconds, stirring constantly.
• Stir in garam masala, and cook 10 seconds, stirring constantly.
• Stir in 1 cup water, tomato, salt, and chickpeas; bring to a simmer.
• Cook 5 minutes, stirring occasionally.
• Remove from heat; discard cinnamon sticks and bay leaves.
• Stir in yogurt and cilantro.

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.