Chickpea Cakes

The Complete Vegetarian Cookbook by America's Test Kitchen (p211)


				Pulse in food processor until coarsely ground, ~8 pulses.
	2		(15 oz) cans chickpeas, rinsed	Pulse in food processor until coarsely ground, ~8 pulses.

				Whisk in midium bowl.
	2		eggs
	2	T	extra-virgin olive oil
	1	t	garam masala
	1/8	t	cayenne
	1/8	t	salt

				Stir in until just combined.
			previous chickpeas
	1	c	panko
	1/2	c	Greek yogurt
	2		scallions, sliced thin
	3	T	minced cilantro
	1		shallot, minced

	Gently pack into six 1-inch patties. Cook, medium heat, 2 T oil, in two batches, well browned and firm, 4-5 min per side. Transfer to plate and tent with foil.

				Serve with tzatziki sauce.
	1		recipe Cucumber-Yogurt (Tzatziki) Sauce	Serve with tzatziki sauce.
Cucumber-Yogurt (Tzatziki) Sauce
				Whisk in medium bowl until combined.
	1	c	Greek yogurt
	2	T	extra-virgin olive oil
	2	T	minced mint, dill, cilantro, parsley, or tarragon
	1	clove	garlic

				Stir in. Season to taste.
	1		cucumber, peeled, seeded, and shredded
			salt
			pepper