Crispy Chickpea Cakes

• 1 quart water
• 2 teaspoon olive oil
• 2 tablespoon Madras curry powder
• 1/2 white onion, diced
• 1 teaspoon coarse salt
• 2 1/4 cups chickpea flour
• vegetable oil, for frying
• Salt and pepper
• 1 cup Greek yogurt
• 1 , minced
• 1 lime, zest and juice
• 1 teaspoon, sugar
• 1 tablespoon browned butter
• 1/2 clove garlic, minced
• 6 mint leaves, minced
• 2 tablespoons passion fruit syrup or puree

1. Lightly oil a 9-inch square cake pan.
2. Cook onion in small amount of oil over low heat until tender.
3. Heat water, olive oil, curry powder, and salt in a saucepan.
4. Once water is almost boiling, whisk in the chickpea flour.
5. Add cooked onion and whisk constantly over medium heat until the mixture thickens, about 3 minutes.
6. Continue to cook, stirring constantly, for 10 minutes, until thickened.
7. Spread into the oiled pan in one even layer (1 inch thick) and cool.
8. Cut cool batter into small 1- 1/2 inch squares or use round 1- 1/2 inch diameter ring cutter.
9. Fry the rounds in hot oil until crispy, approximately 4 minutes.
10. Season crispy chickpea cakes with salt and pepper and reserve on a paper towel until ready to assemble.

water, olive oil, curry powder, white onion, coarse salt, chickpea flour, vegetable oil, salt, greek yogurt, lime, sugar, butter, clove garlic, mint, passion fruit syrup

Taken from www.foodrepublic.com/recipes/crispy-chickpea-cakes-recipe/ (may not work)