chickpea cakes with cucumber-yogurt sauce

Ingredients

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

Instructions

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

fattoush

After eating some delicious Middle Eastern food this summer I decided to go searching for some authentic recipes online and was pleasantly surprised. Try the fattoush out for yourself - simple and fresh, yum!

Ingredients

2-3 tomatoes, cubed
1-2 small cucumbers, peeled, quartered lengthwise, and chopped
1 medium green pepper, seeded and diced
1 small red onion, roughly chopped
1 small head of romaine lettuce, chopped
2 tbsp. fresh parsley, finely chopped
1 tbsp. fresh mint, finely chopped
2 pita bread pockets, toasted and cut into cubes
lemon juice
olive oil
salt and pepper

Instructions

1. To make the dressing, combine equal parts of olive oil and lemon juice, season with salt and pepper.
2. Combine vegetables, herbs, and bread in a large bowl.
3. Pour desired amount of dressing over salad, toss well, and chill for at least 30 minutes.