Chickpea Cakes With Cucumber Yogurt Sauce Recipe

Name: Chickpea Cakes With Cucumber Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices high-quality white bread, torn into pieces; 1 cucumber, peeled, seeded, and shredded (use large holes of grater); salt; 1 1/4 cups Greek yogurt, divided; 6 scallions, sliced thin, divided; 1/4 cup chopped fresh cilantro, divided; 2 large eggs; 4 tablespoons olive oil; 1 teaspoon garam masala; 2 (15 ounce) cans chickpeas, drained and rinsed

Servings: persons

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

1
Adjust oven rack to middle position and heat oven to 350 degrees.
2
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.
3
Toss cucumber and 1/2 teaspoon salt in colander and drain for 15 minutes.
4
Combine cucumber, 3/4 cup yogurt, 2 tablespoons scallions and 1 tablespoon cilantro in bowl and set aside.
5
Whisk eggs, 2 tablespoons oil, garam masala and 1/4 teaspoon salt in bowl.
6
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.
7
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.
8
Serve with cucumber-yogurt sauce.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 slices high-quality white bread, torn into pieces, 1 cucumber, peeled, seeded, and shredded (use large holes of grater), salt, 1 1/4 cups Greek yogurt, divided, and more.

Yes, Chickpea Cakes With Cucumber Yogurt Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chickpea Cakes With Cucumber Yogurt Sauce

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