Tikka Masala Chickpea Patties

May 19, 2021 0 Comments

This recipe was developed by Kelsey Miguel of Not Umami’s Cooking for a cooking class series she did using our spice blends. We think it tastes like a deconstructed samosa—yum!—without wheat, perfect for anyone who’s not able to eat gluten.

Serves 3-4  (makes 8-10 patties)

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

Shopping List & Prep

Chickpea Patties

• 1½ C (3/4 pounds) potatoes, peeled, cut into 1" cubes
• Half of a 15 oz can of garbanzo beans, rinsed
• 1 medium shallot, minced
• 1/2 bunch cilantro, hard stems removed & finely chopped
• ½ C peas, cooked 
• 2 TBSP rice flour or cornstarch
• 2 TBSP Masi Masa Tikka Masala Spice Blend
• 4-5 TBSP olive oil
• 1-2 Thai green chilis or 1 serrano chili minced (optional)

Tamarind Herb Chutney

• 1½ bunch cilantro, leaves & stems
• 1 C mint leaves
• 2-4 Thai green chilis or 2 serrano chilies (optional)
• 2 cloves garlic
• 1 inch of fresh ginger, peeled
• 1 tsp cumin powder
• ½-1 tsp salt
• 1 tsp sugar
• 2 TBSP tamarind or juice of 1 lime

Kitchen Equipment

• 1 medium-large skillet, cast iron if you have it
• Medium pot (to boil potatoes)
• Blender or food processor 
• Cutting board
• Favorite knife (chef’s knife)
• Medium mixing bowl
• Potato masher (optional)
• Wooden spoon
• Small serving bowl
• Serving platter

Cooking Directions

Tamarind Herb Chutney

1. Add all the chutney ingredients in blender, NutriBullet, or food processor. Blend until smooth. Taste and adjust to your likeness, if you’d like it spicier, throw in another chili. Sweeter? Add some sugar!
2. Place in a small serving bowl, set aside.

Tikka Masala Chickpea Patties

1. Peel and cube the potatoes and place in a medium pot. Fill with enough water until the water is above potatoes, bring to a boil and cook until tender. Drain and cool.
2. In a small skillet, saute minced shallots in 1 TBSP olive oil over medium-low heat until shallots have become transparent and slightly caramelized. Remove from heat and set aside. 
3. In a medium mixing bowl, add cooled potatoes, 1/2 can drained chickpeas, and cooked shallots. Mash with a potato masher or fork until potatoes and chickpeas have formed a similar consistency (doesn’t have to be super mashed, but enough that when you grab it you can form a ball).
4. Add chopped cilantro, 2 TBSP rice flour (or cornstarch), 2 TBSP Masi Masa Spice blend, and 1 tsp olive oil. Mix until all spices have been incorporated. Add chilies at this step if you want a spicy kick!
5. Gently mix in peas, until peas are evenly spread out. 
6. With your hands, grab about ¼ C of the mixture and form small patties with your hands. You should have enough for 8-10 patties. 
7. Heat skillet over medium heat. Place 3 TBSP olive oil into the pan. When the oil has become shimmery, add patties to the pan and allow to cook for 4-5 minutes on each side. Or until golden brown on each side. 
8. Remove patties and place on platter.
9. Serve with a salad, pita bread, with fresh feta cheese. And of course, top with the Tamarind Herb Chutney!

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