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In a small bowl, combine yogurt, mint and garlic. Season with salt and pepper to taste. Cover and refrigerate while you prepare the nuggets.
Preheat oven to 190 °C (375 °F).
In a large bowl, combine chickpeas, onion, curry paste and egg. Crush with a masher (or food processor) until homogenous but not smooth. Add red peppers and breadcrumbs. Season with salt and pepper to taste. Mix well with a fork. Shape into 8 patties and coat with ground almonds.
Place patties on a parchment-lined baking sheet. Bake for 15 minutes on each side.
Serve with steamed broccoli florets and yogurt sauce.
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