- In a small bowl, blend yogurt, mint, and garlic. Cover and place in fridge for 30 minutes. Season with salt and pepper to taste.
- Preheat oven to 190˚C (375˚F). In a large bowl, mix together chickpeas, onion, curry paste, and egg. Mash mixture with a potato masher until blended but not smooth. Add red peppers and oat bran, and season with salt and pepper to taste.
- Mix with a fork until ingredients are well combined. Shape mixture into 8 patties and coat with chopped almonds.
- Place patties on a baking sheet lined with parchment paper. Bake in the oven for 30 minutes, turning patties over halfway through cooking. Place each croquette on a bed of salad greens. Serve as an appetizer with yogurt sauce.
Variation: For a meal, serve each person 2 croquettes with buttered linguini, broccoli florets, and yogurt sauce.