Chickpea Cakes With Cucumber Yogurt Sauce

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    slices high-quality white bread, torn into pieces
  • 1
    cucumber, peeled, seeded, and shredded (use large holes of grater)
  • 1 14
    cups Greek yogurt, divided
  • 6
    scallions, sliced thin, divided
  • 14
    cup chopped fresh cilantro, divided
  • 2
    large eggs
  • 4
    tablespoons olive oil
  • 1
    teaspoon garam masala
  • 2
    (15 ounce) cans chickpeas, drained and rinsed
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DIRECTIONS

  • Adjust oven rack to middle position and heat oven to 350 degrees.
  • Pulse bread in food processor to coarse crumbs. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, 10-12 minutes. Set aside to cool.
  • Toss cucumber and 1/2 teaspoon salt in colander and drain for 15 minutes.
  • Combine cucumber, 3/4 cup yogurt, 2 tablespoons scallions and 1 tablespoon cilantro in bowl and set aside.
  • Whisk eggs, 2 tablespoons oil, garam masala and 1/4 teaspoon salt in bowl.
  • Place chickpeas in a large bowl and mash them with a potato masher until mostly smooth. Stir in breadcrumbs, egg mixture, and remaining yogurt, scallions, and cilantro. Form into six 1-inch-thick patties.
  • Heat 1 tablespoon oil in non-stick skillet over medium heat until shimmering. Add three patties and cook until browned, 4 to 5 minutes per side. Transfer to plate and tent loosely with foil. Repeat with remaining oil and patties.
  • Serve with cucumber-yogurt sauce.
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