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