Chickpea Cakes with Cucumber-Yogurt Sauce
Chickpea Cakes you say??! Hallelujah! If you haven't noticed, chickpeas are my new obsession. They are so versatile, the perfect addition to any dish...and let me tell you! This recipe does not disappoint. Thank you Aggies Kitchen for all of the tips and tricks you used to make The America’s Test Kitchen New Family Cookbook recipe just perfect. Added bonus, its a great vegetarian recipe.
1 cucumber, peeled, halved lengthwise, seeded and shredded
salt and pepper
1 1/4 cups plain Greek yogurt
6 scallions, sliced thin
1/4 cup minced fresh cilantro
2 (15 oz) cans chickpeas, rinsed
2 large eggs
6 tablespoons extra-virgin olive oil
1 teaspoon garam masala
1/8 teaspoon cayenne pepper
1 cup panko bread crumbs
1 shallot, minced
Cucumber Yogurt Sauce
Toss cucumber with 1/2 teaspoon salt and let drain in fine mesh strainer for 15 minutes.
Combine drained cucumber, 3/4 cup yogurt, 2 tablespoons scallions, and 1 tablespoon cilantro in bowl and season with salt and pepper to taste.
Pulse chickpeas in food processor to coarse puree with few large pieces remainin.
Whisk eggs, 2 tablespoons oil, garam masala, cayenne, and 1/8 teaspoon salt together in medium bowl.
Gently stir in processed chickpeas, panko, shallot, remaining 1/2 cup yogurt, remaining scallions, and remaining 3 tablespoons cilantro until just combined.
Divide chickpea mixture into 6 equal portions and lightly pack into 1-inch thick patties.
Heat 2 tablespoons oil in large nonstick skillet over medium heat until shimmering. Carefully lay 3 patties in hot skillet.
Cook until set up and well browned on first side, 4-5 minutes. Gently flip patties. Cook until golden on second side, 4-5 minutes.
Return now empty skillet to medium heat and repeat with remaining 2 tablespoons oil and remaining patties.
**Serve with cucumber-yogurt sauce.
Enjoy my people!!
Recipe Source: aggieskitchen.com