Indian Chickpea Patties on Arugula Salad

Ingredients

• 100 g onions (1 large onion)
• 1 clove garlic
• 4 tbsp peanut oil
• 4 fresh curry leaves
• 2 tsp ground cumin
• 2 tsp ground coriander
• 0.5 tsp ground fennel seeds
• 0.5 tsp turmeric powder
• 400 g Chickpeas (canned; drained weight)
• 2 tbsp ground almonds (30 g)
• 2 eggs (medium size)
• Salt
• Pepper
• 100 g Arugula
• 2 sprigs Mint
• 1 red chili pepper
• 150 g Greek yogurt
• 2 tbsp mango jam (30 g)
• 1 Red Onion
• 1 Organic Lime

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Heat 1 tbsp oil in a pan. Sauté the onion, garlic, and curry leaves over medium heat for 4 minutes. Add cumin, coriander, fennel, and turmeric; cook another 3 minutes. Remove from heat.

2. 2.

   Rinse and drain the chickpeas. In a food processor or with an immersion blender, combine them with the onion‑spice mixture, almonds, and eggs until a homogeneous paste forms. Season with salt and pepper.

3. 3.

   Heat the remaining oil in a large pan. Form the paste into small patties using spoonfuls and fry them in two batches over medium heat for 3–4 minutes per side until golden brown. Transfer to paper towels to drain.

4. 4.

   Meanwhile, wash and dry the arugula. Rinse and dry the mint, then pluck the leaves. Halve the chili lengthwise, deseed, rinse, and slice into thin strips.

5. 5.

   Whisk the yogurt with mango jam and season with salt. Peel, halve, and slice the onion into fine strips. Wash the lime and cut into wedges. Arrange arugula, mint, chili, and onion strips on a plate. Place the chickpea patties on top. Serve with yogurt sauce and lime wedges.