Chickpea Cakes With Cucumber Sauce - ATK

This is so yummy! Takes a little work but it is worth it.

* Wheat bread my also be used. Avoid over mixing the chickpeas in step 3 or the texture will become mealy. Serve with salad.*

• 2 slices high-quality white sandwhich bread, torn into pieces
• 1 cucmber peeled, halved lengthwise, seeded, and shredded
• salt and pepper
• 1 1/4 cups 2 percent greek yogurt
• 6 scallions, sliced thin
• 1/4 cup minced fresh cilantro
• 2 (15 ounce) cans chickpeas, rinsed
• 2 large eggs
• 10 teaspoons olive oil
• 1 teaspoon garam masala
• 1/8 teaspoon cayenne pepper
• 1 shallot minced
• lime wedges for serving

1. Adjust oven rack to middle position and preheat oven to 350 degrees.  Pulse bread in food processor to coarse crumbs, about 10 pulses. Spread the crumbs out over a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes.   Let cool to room temperature.

2. Meanwhile, toss the cucumber with 1/2 tsp. salt in colander and let drain for 15 to 30 minutes.  Combine the drained cucumbers, 3/4 cup yogurt, 2 Tbsp scallions, and 1 Tbsp cilantro in a bowl and season with salt and pepper to taste.

3. Pulse the chickpea in the food processor to a coarse 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.  Add the processed chickpeas, breadcrumbs, remaining 1/2 cup yogurt, remaining scallions, remaining 3 Tbsp cilantro, and shallot until just combined.  Divide the chickpea mixture into 6 equal portions, about 1/2 cup each, and lightly pack into 1 inch thick patties.

4. Heat 2 teaspoons more oil in a 12-inch skillet (nonstick if possible) over medium heat until shimmering.  Carefully lay half of the patties in the skillet and cook until well browned and both sides, 8 to 10 minutes. (we always have to cook ours longer- if you flip it before it's had a chance to form a crust it will crumble)

5.  Transfer the cakes to a plate and tent loosely with foil.  Return the skillet to medium heat and repeat with the remaining 2 teaspoons oil and remaining patties.  Serve with the cucumber-yogurt sauce and lime wedges.