Combine scallions, parsley, wheat germ, and chickpeas in a food processor and finely chop.

Transfer the mixture to a bowl.

Stir in curry powder, whole egg, egg white, salt, and pepper.

Divide the mixture into 12 small patties.

Heat olive oil in a large heavy skillet over medium-high heat.

Add the chickpea patties to the hot oil and cook for 3 minutes on each side, or until golden brown and crisp.

Divide shredded lettuce between 6 salad plates.

Top with thinly sliced red onion and almonds.

In a small bowl, combine chutney and sour cream and mix well.

Divide the dressing and drizzle evenly over the salads.

Top each portion with 2 warm chickpea patties.

Serve immediately.