1. Combine chickpeas, scallions, eggs, flour, curry powder, cilantro, pepper, and 1/2 tsp. of the salt in a food processor. Purie, scraping down sides of bowl once or twice, until mixture is combined.
2. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high heat until oil shimmers. Use a 1/4-cup measuring cup to scoop and pour batter into pan to form patties. Cook until golden and crisp, 2 to 3 minutes per side. Flatten patties with spatula after flipping over. You may need to cook patties in two batches.
3. Transfer patties to a serving plate and tent with foil. Add ginger, cherry tomatoes, and orange juice to pan and simmer until tomatoes are just soft and juices have thickened, about 3 minutes. Season with remaining 1/4 tsp. salt. Serve sauce with chickpea patties.
Source: Hannaford fresh Magazine, March - April 2008