Tuesday, March 15, 2011

chickpea cakes with cucumber-yogurt sauce

2 slices white sandwich bread, torn into pieces
1 cucumber, peeled, halved lengthwise, seeded, and shredded
salt and pepper
1 1/4 cups plain Greek yogurt
6 scallions
1/4 cup cilantro
2 cans chickpeas, rinsed
2 large eggs
10 tsp. olive oil
1 tsp. garam masala
1/4 tsp. cayenne pepper
1 shallot, minced
lime wedges

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees F. Pulse the bread in a 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 minutes or so. Let cool to room temperature.
2. Meanwhile, toss the cucumber with 1/2 tsp. salt in a colander and let drain for 15-30 minutes. Combine the drained cucumbers, 1/4 cup of the yogurt, 2 tbsp. of the scallions, and 1 tbsp. of the cilantro in a bowl and season with salt and pepper.
3. Pulse the chickpeas in a 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. of 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 and lightly pack into 1-inch thick patties.
4. Heat 2 tsp. more oil into a 12-inch nonstick skillet over medium-low heat until shimmering. Carefully lay half of the patties in the skillet and cook until well browned on both sides, 5-6 minutes per side.
5. Transfer the cakes to a plate and tent loosely with foil. Return the skillet to medium high and repeat with the remaining 2 tsp. oil and remaining burgers. Serve with the cucumber yogurt sauce and lime wedges.

* from America's Test Kitchen

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