SERVES 6
TOTAL TIME: 40 minutes
Avoid overmixing the chickpea mixture in step 2 or the cakes will have a mealy texture. Use the large holes of a box grater or the shredding disk of a food processor to shred the cucumber. Serve with lime wedges.
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1 |
cucumber, peeled, halved lengthwise, seeded, and shredded |
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Salt and pepper |
|
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1¼ |
cups plain Greek yogurt |
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6 |
scallions, sliced thin |
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¼ |
cup minced fresh cilantro |
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2 |
(15-ounce) cans chickpeas, rinsed |
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2 |
large eggs |
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6 |
tablespoons olive oil |
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1 |
teaspoon garam masala |
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⅛ |
teaspoon cayenne pepper |
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1 |
cup panko bread crumbs |
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1 |
shallot, minced |
1. Toss cucumber with ½ teaspoon salt in fine-mesh strainer and let drain for 15 minutes. Combine drained cucumber, ¾ cup yogurt, 2 tablespoons scallions, and 1 tablespoon cilantro in bowl and season with salt and pepper to taste.
2. Meanwhile, pulse chickpeas in food processor to coarse puree with few large pieces remaining, about 8 pulses. Whisk eggs, 2 tablespoons oil, garam masala, cayenne, and ⅛ teaspoon salt together in medium bowl. Stir in processed chickpeas, panko, shallot, remaining ½ cup yogurt, remaining scallions, and remaining 3 tablespoons cilantro until just combined. Divide mixture into 6 equal portions and lightly pack into 1-inch-thick patties.
3. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Carefully lay 3 patties in skillet and cook until well browned on both sides, 4 to 5 minutes per side.
4. Transfer cakes to plate and tent loosely with aluminum foil. Return now-empty skillet to medium heat and repeat with remaining 2 tablespoons oil and remaining patties. Serve with cucumber-yogurt sauce.