Chickpea Patties With Yogurt Sauce Recipes

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:

• 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.

Steps:

• Preheat air-fryer to 400°. In a small bowl, combine the first 6 ingredients; refrigerate until serving., Place chickpeas and seasonings in a food processor; process until finely ground. Add egg and baking soda; pulse until blended. Transfer to a bowl; stir in cilantro and green onions., In batches, drop rounded tablespoons of bean mixture onto greased tray in air-fryer basket. Cook until lightly browned, 5-6 minutes. Serve with sauce.

Steps:

• Put 1 cup of the chickpea flour, some salt and pepper, the cayenne, asafetida, 1 teaspoon of the turmeric, the coriander, baking soda, and 1/2 cup of the yogurt in a food processor and pulse a few times to combine; scrape the sides of the container if necessary. With the machine running, gradually add warm water, a tablespoon or so at a time, until the mixture forms a smooth paste. Process, stopping to scrape the sides of the container if necessary, until the mixture is smooth and light.
• Add at least 2 inches of oil to a pot (a narrow pot will allow you to use less oil, but a broader one will allow you to cook more dumplings at once). Turn the heat to medium-high and bring the oil to about 350°F (a pinch of the chickpea batter will sink about halfway to the bottom before bouncing back up to the top when the oil is ready). Drop in the batter by teaspoons (it's easiest to pick up a bit of the batter with one teaspoon and scrape it off with another). Do not crowd; turn the dumplings once or twice and cook them until nicely browned, just 2 or 3 minutes. As the dumplings finish, transfer them to a bed of paper towels to drain.
• Now make the sauce: Combine the remaining chickpea flour and yogurt in a blender with 1 cup warm water; turn on the blender and process until smooth. Combine this mixture in the blender if it is large or in a bowl with another quart of water.
• Put 2 tablespoons oil into a saucepan or deep skillet and turn the heat to medium. A minute later, add the chile, cumin, fennel, cinnamon, coriander, and remaining 1/2 teaspoon turmeric and cook, stirring, for about 30 seconds. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Turn the heat to low and add the yogurt-chickpea flour mixture, along with a large pinch of salt. Cover and simmer for about 20 minutes. (You can prepare the dish several hours in advance to this point; cover and set aside until you're ready to eat.)
• Taste and adjust the sauce's seasoning; it should be mild with a touch of heat and quite fragrant. Fish out the cinnamon stick and the chile (you can eat the other spices). Add the dumplings and re-cover; cook just until they are heated through, 5 to 10 minutes. Garnish with the cilantro and serve.