Chickpea Cakes with Cucumber-Yogurt Sauce
2 slices hearty white sandwich bread, torn into pieces
1 cucumber, peeled, halved, lengthwise, seeded, and shredded
salt & pepper
1 1/4 c 2 percent Greek yogurt
6 scallions, sliced thin
1/4 c chopped fresh cilantro
2 large eggs
4 tbsp olive oil
1 tsp garam masala
1/8 tsp cayenne pepper
2 (16 ounce) cans chickpeas, rinsed & drained
1 medium shallot, minced
1 lime, cut into wedges
1. Adjust oven rack to middle position and heat oven to 350 degrees. Process bread in food processor to coarse crumbs. Spread crumbs on rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Set aside to cool. Meanwhile, toss cucumber and 1/2 tsp salt together in colander and let drain for 15 minutes. Stir drained cucumbers, 3/4 c yogurt, 2 tbsp scallions, and 1 tbsp cilantro together in bowl. Season with salt & pepper and set aside.
2. Whisk eggs, 2 tbsp oil, garam masala, cayenne, and 1/4 tsp salt together in bowl. Place beans in large bowl and mash with potato masher until mostly smooth. Stir in bread crumbs, egg mixture, shallot, and remaining yogurt, scallions, and cilantro. Form bean mixture into six 1-inch-thick patties.
3. Heat addition 1 tbsp oil in large nonstick skillet over medium heat until shimmering. Add half o the patties and cook until well 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 and lime wedges.
2 slices hearty white sandwich bread, torn into pieces
1 cucumber, peeled, halved, lengthwise, seeded, and shredded
salt & pepper
1 1/4 c 2 percent Greek yogurt
6 scallions, sliced thin
1/4 c chopped fresh cilantro
2 large eggs
4 tbsp olive oil
1 tsp garam masala
1/8 tsp cayenne pepper
2 (16 ounce) cans chickpeas, rinsed & drained
1 medium shallot, minced
1 lime, cut into wedges
1. Adjust oven rack to middle position and heat oven to 350 degrees. Process bread in food processor to coarse crumbs. Spread crumbs on rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Set aside to cool. Meanwhile, toss cucumber and 1/2 tsp salt together in colander and let drain for 15 minutes. Stir drained cucumbers, 3/4 c yogurt, 2 tbsp scallions, and 1 tbsp cilantro together in bowl. Season with salt & pepper and set aside.
2. Whisk eggs, 2 tbsp oil, garam masala, cayenne, and 1/4 tsp salt together in bowl. Place beans in large bowl and mash with potato masher until mostly smooth. Stir in bread crumbs, egg mixture, shallot, and remaining yogurt, scallions, and cilantro. Form bean mixture into six 1-inch-thick patties.
3. Heat addition 1 tbsp oil in large nonstick skillet over medium heat until shimmering. Add half o the patties and cook until well 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 and lime wedges.
