Chickpea Patties With Yogurt Dip Recipe

Name: Chickpea Patties With Yogurt Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup thick yogurt; 1 None small cucumber, chopped; 2 tbsp chopped fresh mint; 10.5 oz sweet potato, peeled, chopped; 2 tsp vegetable oil, plus extra to shallow-fry; 1 None small white onion, finely chopped; 1 clove garlic, minced; 1/4 cup mild curry paste; 1 (28 oz) can chickpeas, rinsed; 1/3 cup all-purpose flour; 1 1/4 cups dried breadcrumbs; 2 tbsp sesame seeds; 2 None large eggs, lightly beaten; None None mixed greens, to serve

Servings: persons

3/4 cup thick yogurt
1 None small cucumber, chopped
2 tbsp chopped fresh mint
10.5 oz sweet potato, peeled, chopped
2 tsp vegetable oil, plus extra to shallow-fry
1 None small white onion, finely chopped
1 clove garlic, minced
1/4 cup mild curry paste
1 (28 oz) can chickpeas, rinsed
1/3 cup all-purpose flour
1 1/4 cups dried breadcrumbs
2 tbsp sesame seeds
2 None large eggs, lightly beaten
None None mixed greens, to serve

1
To make the dip, combine yogurt, cucumber and mint in a small bowl. Set aside.
2
To make the patties, pierce sweet potato all over with a fork. Place in a microwave-safe bowl. Cover with a damp paper towel and microwave on HIGH (100%) for 3 mins, or until tender.
3
Heat oil in a small frying pan over medium heat. Cook onion for 5 mins, or until soft. Add garlic and curry paste. Cook for 1 min, or until fragrant. Transfer to a food processor along with chickpeas. Process until combined. Transfer to a large bowl and add sweet potato. Mash with a fork. Season.
4
Shape into 8 patties, each about 3/4 inch thick. Dust lightly with flour, shaking off excess. Combine breadcrumbs and sesame seeds. Dip each patty into egg then breadcrumb mixture. Place on a plate, cover with plastic wrap and chill for 15 mins.
5
Heat extra oil in a large frying pan over medium-high heat. Cook patties, in 2 batches, for 1-2 mins per side, or until golden brown. Drain on paper towels. Serve with yogurt dip and salad.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup thick yogurt, 1 None small cucumber, chopped, 2 tbsp chopped fresh mint, 10.5 oz sweet potato, peeled, chopped, and more.

Yes, Chickpea Patties With Yogurt Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chickpea Patties With Yogurt Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions