Short Description

Grilled Chickpea Patties with Coconut Curry Sauce is a vibrant and nourishing dish that features golden, spiced chickpea cakes grilled to perfection and served with a creamy, aromatic coconut curry. Ladled over a bed of fluffy basmati rice and finished with fresh herbs, this plant-forward meal is satisfying, flavorful, and wonderfully comforting.

Why You’ll Love This Recipe

• Packed with protein and plant-based goodness
• Balanced with warming spices and fresh herbs
• Creamy coconut curry adds richness without dairy
• Great vegetarian or vegan main course
• Easy to prepare with pantry staples
• Patties can be grilled, baked, or pan-fried
• Excellent for meal prep and leftovers
• Naturally gluten-free with GF breadcrumbs
• Family-friendly and highly customizable
• A complete meal when served with rice or grains

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chickpea patties:

• canned chickpeas, drained and rinsed
• onion, finely chopped
• garlic cloves, minced
• fresh parsley or cilantro, chopped
• ground cumin
• turmeric
• smoked paprika
• salt and pepper to taste
• breadcrumbs
• lemon juice
• egg or flax egg (1 tbsp flaxseed + 3 tbsp water)
• olive oil for grilling

For the coconut curry sauce:

• olive oil
• small onion, diced
• garlic cloves, minced
• fresh ginger, grated
• curry powder
• ground coriander
• coconut milk
• vegetable broth
• canned chickpeas (optional)
• salt to taste
• lime juice

To serve:

• cooked basmati rice
• fresh cilantro or parsley for garnish

Directions

1. In a food processor, combine chickpeas, onion, garlic, herbs, cumin, turmeric, smoked paprika, breadcrumbs, lemon juice, and egg (or flax egg). Pulse until the mixture is combined but still chunky. Avoid over-processing.
2. Form the mixture into 4–6 equal-sized patties. Place them on a tray and refrigerate for 20 minutes to help them firm up.
3. Heat a grill pan or skillet over medium heat. Add olive oil, then grill each patty for 4–5 minutes per side until golden and grill-marked. Set aside.
4. To make the curry sauce, heat olive oil in a medium saucepan over medium heat.
5. Sauté the diced onion, garlic, and grated ginger until softened, about 3–5 minutes.
6. Stir in curry powder and ground coriander. Cook for 1 minute to bloom the spices.
7. Add the coconut milk, vegetable broth, and optional chickpeas. Simmer for 10–12 minutes until slightly thickened.
8. Stir in lime juice and season with salt to taste.
9. To serve, spoon cooked basmati rice onto plates, ladle curry sauce over the rice, and top with warm grilled chickpea patties.
10. Garnish with chopped fresh parsley or cilantro and serve immediately.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Chill Time: 20 minutes
Cook Time: 25 minutes
Total Time: Approximately 1 hour 5 minutes

Variations

• Vegan: Use a flax egg instead of a regular egg for a fully plant-based version.
• Baked Patties: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
• Spicy: Add a pinch of cayenne or fresh chopped chili to the patties or curry for heat.
• Low-Carb Option: Serve with cauliflower rice instead of basmati rice.
• Different Legumes: Substitute chickpeas with white beans or lentils.
• Add Greens: Stir in fresh spinach or kale to the curry during the last few minutes of simmering.
• Crispy Finish: Broil grilled patties briefly for a crispier exterior.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

• To reheat: Warm the patties in a skillet over medium heat or microwave for 30–60 seconds.
• For the sauce: Reheat gently on the stovetop until hot, stirring occasionally.
• Freezing: Chickpea patties can be frozen (uncooked or cooked) for up to 2 months. Thaw before reheating or grilling.

FAQs

Can I make the chickpea patties ahead of time?

Yes, you can form and refrigerate the patties up to 24 hours in advance. This can help them hold their shape better when grilled.

Can I freeze the patties?

Absolutely. Form the patties and freeze them raw or cooked. Wrap tightly and freeze for up to 2 months. Thaw in the fridge before cooking or reheating.

What type of curry powder works best?

A mild yellow curry powder is ideal, but feel free to use a spicier blend if you prefer more heat.

Can I substitute coconut milk in the sauce?

You can use light coconut milk or a mix of heavy cream and broth if you’re not avoiding dairy.

Is this recipe gluten-free?

Yes, as long as you use gluten-free breadcrumbs, the entire dish is gluten-free.

What’s a good substitute for breadcrumbs?

Crushed oats, almond flour, or crushed rice crackers can be used in place of breadcrumbs.

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook them ahead of time. You’ll need about 1 1/2 cups of cooked chickpeas to replace one can.

Can I pan-fry instead of grilling the patties?

Yes, a skillet works perfectly well if you don’t have a grill pan. Use a bit of oil and cook over medium heat.

How do I keep the patties from falling apart?

Make sure not to over-process the mixture and chill it before cooking. If the mix is too wet, add a bit more breadcrumbs.

What else can I serve this with besides rice?

Try it with quinoa, couscous, or naan bread for a different take.

Conclusion

Grilled Chickpea Patties with Coconut Curry Sauce is a hearty, flavorful dish that brings together wholesome ingredients and bold, aromatic flavors. With its creamy curry, protein-packed patties, and fragrant herbs, it’s an excellent choice for a healthy, satisfying meal that’s both comforting and impressive. Perfect for vegetarians, vegans, or anyone seeking a globally inspired dinner with ease.

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