Curried Chickpea Croquettes With Yogurt Sauce Recipes

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).

Steps:

• Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
• Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
• Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.

Steps:

• Saute onion, ginger, and garlic in oil. Add curry powder and cook 30 seconds. Stir in tomato paste and cook 1 minute. Add chickpeas and cook until heated through; season. Serve with yogurt and cilantro sprigs.

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.

Steps:

• In a large skillet, heat 2 tablespoons olive oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and curry powder and cook until fragrant, 1 minute. Add 1/4 cup water, scraping up browned bits with a wooden spoon.
• Transfer mixture to a food processor; add chickpeas, yogurt, lime juice, and 2 tablespoons oil. Season with salt and pepper and puree. Serve with a dollop of yogurt and sliced cucumbers.