Crispy on the outside, soft and spiced on the inside — these chickpea patties are a plant-based crowd-pleaser. Seasoned with KABO Curry Masala, they're packed with Indian flavour and come together in minutes. Serve as a snack, starter, or stuff them into a wrap for a seriously satisfying meal.
What You Need
- 1 x 400g can chickpeas, drained and mashed
- 15g KABO Curry Masala
- 2 tbsp plain flour (or chickpea flour for gluten-free)
- 1 tbsp oil
- Salt to taste
- Fresh coriander, finely chopped
Method
- Mash chickpeas until mostly smooth with some texture remaining.
- Mix in KABO Curry Masala, flour, coriander, and salt. Form into small patties.
- Heat oil in a pan over medium heat.
- Fry patties for 3–4 minutes each side until deep golden and crispy.
- Serve with yoghurt dipping sauce, mint chutney, or in a wrap.
Chef's Tip
Chill the mixture in the fridge for 10 minutes before shaping — it makes the patties easier to handle and helps them hold their shape during frying. If frying is not your thing, try the airfryer.
