Cape Herb & Spice Garam Masala Chickpea Patties & Herbed Yoghurt Drizzle

These chickpea patties are a super source of non-meat protein and come with extra hidden veggies, and a bite thanks to the Cape Herb & Spice Garam Masala mix! Spicy and earthy, they’re great served with a herbed yoghurt drizzle. 

Level

Beginner

Category

  • African Flavours
  • Gluten Free
  • Health
  • Low Fat
  • Sugar Free
  • Vegetarian

Cuisine

  • Indian
  • Middle Eastern
  • Moroccan

Cooking Methods

  • Baking
  • Pan-Fry
  • Air Fried

Serves

4

Prep Time

15 minutes

Cooking Time

20 minutes

Ingredients

For the herbed yoghurt drizzle

  • 1 cup medium fat plain yoghurt
  • large handful coriander leaves
  • medium handful mint leaves
  • pinch of salt

For the chickpea patties

  • 1 cup finely chopped white onion
  • 1 cup finely chopped carrot
  • 2 Tbsp vegetable oil
  • 1 cup frozen peas, defrosted by pouring over boiling water
  • 1 fat clove garlic, finely minced
  • 3 Tbsp Cape Herb & Spice Garam Masala
  • 1 deseeded red or green chilli, finely chopped (leave the seeds in if you love it hot)
  • 2 tins chickpeas, drained
  • 4 Tbsp finely chopped coriander leaves
  • ½ tsp salt
  • 2 eggs
  • 2 Tbsp plain flour (or gluten-free flour substitute of choice)
  • vegetable oil for frying
  • cup of dry breadcrumbs

Directions

  1. Make the herbed yoghurt drizzle by blitzing together the yoghurt and herbs with a stick blender. Cover and chill.
  2. Fry the onion and carrots in oil until soft. Add the garlic, garam masala and peas and fry for a further minute. Remove from heat and set aside. Blitz the drained chickpeas in your food processor until smooth.
  3. Transfer chickpeas to a large bowl; add cooked onion and carrot mixture, salt, chilli and coriander.
  4. Combine and taste. Adjust salt if need be, and add extra
  5. Once it’s to your liking, add the eggs and flour and mix to combine. Heat a non-stick pan on low heat with a generous glug of vegetable oil. Shape patties and dip in breadcrumbs. chilli and garam masala if preferred.
  6. Fry off gently over low heat until golden. If your heat it too high, the patties will burn on the outside before they are cooked through on the inside.
  7. Serve with the yoghurt drizzle and cucumber ribbons. The coolness of these elements is the perfect foil for the spice. Not a fan of yoghurt? Store-bought sweet chilli sauce also works incredibly well with these patties.

Notes

You can bake these patties in the oven. Simply line a baking tray with baking paper, place patties on tray, brush top and sides with a little melted butter and sprinkle over breadcrumbs. Bake in a 180 degree Celsius oven. Or you could air fry them.