• 2 300g cans chickpeas, drained and rinsed
  • 1 cup oats
  • 1 ½ cups yogurt
  • 2 tbsp curry powder
  • 1 egg
  • 3 spring onions, finely diced
  • ½ cup cilantro, finely diced
  • Pinch salt
  • 1 tbsp coconut oil
  • 2 tbsp mango & ginger chutney


  1. Pulse oats in food processor until roughly chopped. Set aside in a large bowl.
  2. Pulse chickpeas in food processor until roughly chopped, then add ½ cup of yogurt, curry powder, egg, and oats and process until mixed but still coarse.
  3. Add chickpea mixture to the bowl of oats and mix well with onions, cilantro, and a pinch of salt.
  4. To form the patties, use about 2 tbsp of mixture and first roll into a ball, then flatten into 2 cm/1 inch thick patties. This recipe makes about 12 patties.
  5. Heat oil in a large frying pan on medium heat. Cook patties for 3-4 minutes on each side or until golden brown.  Once cooked, place on a sheet of paper towel to drain excess oil.
  6. Combine 1 cup yogurt with chutney and mix well.
  7. Serve patties with yogurt dip and some fresh veggies for a delicious meal. Leftovers are ideal for tomorrow’s lunch!

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