Chickpea Cakes with cucumber-Yogurt Sauce

By dette

You can substitute 1/2 tsp graound coriander, 1/4 tsp black pepper, 1/8 tsp ground cardamom, and 1/8 tsp ground cinnamon for the garam masala if preferred. Avoid overmixing the bean mmixture in step 3 or the cakes will have a mealy texture.

Ingredients

• 2 slices high-quality white sandwich bread, torn into
• pieces.
• 1 cucmber, peeled, halved lengthwise, seeded and
• shredded
• salt
• 1 1/4 c 2% Greek yogurt
• 6 scallions, sliced thin
• 1/4 c. minced fresh cilantro
• black pepper
• 2 (15 oz) cans chickpeas, drained and rinsed
• 2 large eggs
• 3 tbsp plus 1 tsp olive oil
• 1 tsp garam masala
• 1/8 tsp cayenne pepper
• 1 shallot minced (about 3 tbsp)
• lime wedges, for serving

Preparation

Step 1

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Pulse the bread in a food processor to coarse crumbs, about 10 pulses. (Do not wash the food processor bowl.) Spread the crumbs on a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10-12 minutes. Let the crumbs cool to room temperature.

Meanwhile, toss the cucmber with 1/2 tsp salt in a colander and let drain for 20 mintues. Combine the drained cucumber, 3/4c of the yogurt, 2 tbsp of the scallions, and 1 tbsp of the cilantro in a bowl and season with salt and black pepper to taste.

Pulse the chickpeas in the food processor to a corse puree with large pieces remaining, about 8 pulses. In a medium bowl, whisk the eggs, 2 tbsp of the oil, garam masala, cayenne, and 1/8 tsp salt together. Stir in the toasted bread crumbs, remaining 3 tbsp cilantro, processed chickpeas, and shallot until just combined. Divide the chickpea mixture into 6-equal portions, about 1/2 c each, and lightly pack into 1" thick cakes.

Heat 2 tsp more oil in a 12" nonstick skillet over medium heat until shimmering. Carefully lay half of the cakes in the skillet, and cook until well browned onboth sides, 8-10 minutes, flipping themn halfway through.

Transfer the cakes to a plate and tent loosely with foil. Return the skillet to medium heat and repeat with the remaining 2 tsp oil and remining cakes. Serve with the cucumber-yogurt sauce and lim wedges.