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Spicy Chickpea Patties

June 24, 2015


2x 300g Cans chickpeas, drained & rinsed

1 ½ cups of Greek yoghurt

2 tbls Curry powder

1 Egg

1 cup, fresh breadcrumbs

3 Spring onions, chopped

1/2 cup fresh coriander, chopped

1 tbls olive oil

2 tbls mango chutney

1 cucumber, sliced (to serve)


Pulse the chickpeas until roughly chopped. Add ½ cup yoghurt, curry powder, egg and breadcrumbs. Process until the mixture is well combined (but still chunky), then spoon into a large bowl. Add green onions and coriander. Season with salt and pepper, stir until combined.

Roll 2 tablespoons of the mixture into balls to form each patty. Place on a greased baking tray and put in the fridge until required.

Heat oil in a non-stick frying pan over medium heat. Flatten balls into patties. Cook for 3 to 4 minutes on each side. Combine remaining yoghurt and chutney and mix well. Serve with cucumber slices.