If you are using canned chickpeas, you will have to strain the chickpeas properly before rinsing them. But if you’re using fresh chickpeas, you have to soak them in water overnight before straining and rinsing.

Now, cook the chickpeas in water until they are soft.

Take your potatoes and boil them in water till they’re soft.

Use a potato masher to mash both the cooked chickpeas and boiled potatoes together until the mixture is sticky.

Add red onions, green chilis, chopped coriander, grated garlic, salt, garam masala, paprika, coriander powder, cumin powder, lemon juice, rice flour, and black pepper, and mix well.

Grease your hands with some oil and use a cookie scoop to scoop up the mixture and shape them into patties.

Place them on a baking tray lined with parchment paper.

Refrigerate the patties for at least 15 minutes before cooking them.

Take a cup of Greek yogurt and mix it with grated garlic, chopped coriander, chili flakes, salt, lemon juice, and black pepper to make your garlic yogurt dipping sauce.-

After taking the patties out of the refrigerator, add some oil to a frying pan on the stovetop.

Keep the heat medium and let the oil heat up before you add the patties.

When the oil is hot, fry the patties for 2 to 3 minutes on each side until they are lightly golden and crispy.

Now, you can serve your chickpea patties with your garlic yogurt sauce.