Curried Chickpea Croquettes with Minted Yogurt Sauce

I haven't had to cook dinner in over a week - we've been going out or to my parents' house as we've had extended family in from out of town and then my in-laws came in and they don't have any kosher restaurants in Calgary so restaurants galore! Although a kitchen break is sometimes appreciated and I always love to have family visiting, it's nice to be back on routine and in the kitchen. I've been trying to make healthier items recently, especially since we've been eating out so much. Wanting to avoid heavy cheesy things (which I love but not too healthy) and being that it's the 9 days (no meat allowed), it was hard to be inspired to find something to cook. Someone mentioned chickpea croquettes and I decided to give them a try. Here's my recipe, inspired by IGA recipes website:

Ingredients: 

Croquettes: 

1-15 oz can of chickpeas, drained

1/2 large onion or 1 small onion, finely chopped

1 egg, beaten 

1/2 jalapeno pepper, chopped

1 zucchini, grated

3/4 cup oat bran 

3/4 cup panko breadcrumbs

1 tsp Sriracha

1 1/2 Tbsp curry paste 

1 Tbsp Garam Masala (or more to taste) 

1 Tbsp curry powder (or more to taste) 

freshly ground pepper 

Sauce: 

3/4 cup plain greek yogurt 

1/4 cup chopped mint (maybe cilantro too if you have on hand and if you like - I'm not such a cilantro fan but it does go beautifully with Indian food) 

1 clove garlic, minced

VH Vindalo sauce 

Directions: 

1) Preheat oven to 375F. 

2) Mix chickpeas, onion and egg. Mash so it's soft but some pieces remain. Add remaining ingredients for croquettes and mix. Form into 8 patties. Bake for 30 minutes, flipping halfway through.

3) In the meantime, mix yogurt, mint and garlic. Set aside (leave in fridge as it will be best cool).

Serve croquettes with both sauces. I added naan bread on the side! You can probably make sauce with mayo instead of yogurt, which would make it parve (or just omit the yogurt sauce).

Enjoy!