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1
Finely chop cucumber.
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2
Lay it out on paper towels and press out as much water as possible.
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3
Finely chop scallions, mince garlic, and roughly chop dill.
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4
Combine yogurt, cucumber, scallions, garlic, lemon juice, dry mustard, and dill.
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5
Chill for at least 30 minutes.
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6
(If you cannot find Greek yogurt, line a strainer with cheese cloth and drain regular yogurt for 2 to 4 hours.)
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7
Preheat oven to 350 degrees F.
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8
Rinse and drain garbanzos.
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9
In a food processor, process red onion, scallions, parsley, and garlic until smooth.
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10
Transfer to mixing bowl.
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11
Roughly process garbanzos in the food processor so there are no whole beans, but it is still coarsely chopped (not smooth).
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12
Add to mixing bowl and combine with onion mixture and as well as the olive oil.
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13
In a small bowl, mix egg substitute, ground cumin, ground coriander, salt, pepper, cayenne, lemon juice, and baking powder.
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14
Fold into the garbanzo mixture.
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15
Place 3 sheets of Matzo in a plastic bag.
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16
Finely crush with a rolling pin or the bottom of a sauce pan.
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17
Gradually add Matzo into the bean mixture until the mixture is no longer sticky and will hold together.
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18
(Depending on the moisture of the onion mixture and how well you drained the garbanzos, you might not use all of the Matzo meal.)
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19
Form into 18 evenly sized balls.
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20
Spray a large, nonstick skillet with olive oil cooking spray and over medium high heat, brown on 1 side.
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21
Flip and flatten to form a patty.
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22
Brown on second side.
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23
Then place on a baking sheet and bake for 10 minutes a side at 350 degrees F.
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24
Serve wrapped in a pita or flatbread with cucumber dill sauce, lettuce, tomatoes, red onion, and thinly sliced cucumber.
