Today I made some delicious chickpea (garbanzo bean) cakes – these patties were fluffy and light and smelled sooooo good, even before I cooked them! This is another recipe from America’s Test Kitchen 30 -Minute Meals, and boy, is it a great recipe! They took me a little more than 30 minutes to make, but still pretty quick considering I didn’t cook them in my own kitchen (I am still finding my way around the one at the Co-op!). The yogurt sauce was so good that I caught a few customers licking their sample cup!
I made cute little bite size patties for sampling (I was going to cut them in half), and since it was kind of a quiet day customers got a nice size sample because I just gave them a whole one. These are pan-fried, and would be awesome if they were deep fried in little balls (isn’t everything better deep fried?), but are super tasty just as they are. They would be excellent served with lamb (if that is your kind of thing), and are hearty enough to eat on their own.
I am going to try making them with gluten-free breadcrumbs at home, and if you can’t eat eggs, you can substitute them with egg replacer. For my demo, I used the Greek Gods yogurt that is on sale for a few more days and the Field Day organic Chickpeas. Any hearty bread will work, white will impart the least strong flavor, but if you have a loaf of wheat on hand, give it a go – I’m all for using what you have already rather than buying a whole loaf just for a couple pieces!
Chickpea Cakes with Cucumber Yogurt Sauce
- 2 slices high-quality white sandwich bread, torn into pieces (can substitute gluten-free bread)
- 1 cucumber, peeled, seeded, and shredded
- 1 1/4 c Greek yogurt
- 6 scallions, sliced thin
- 1/4 c chopped fresh cilantro
- 2 large eggs
- 4 T extra virgin olive oil
- 1 t garam masala
- 2 (15 oz) cans of chickpeas, drained and rinsed
- Adjust oven rack to middle position and heat oven to 350 degrees
- Pulse bread in food processor to coarse crumbs. Spread crumbs on rimmed baking sheet and bake until golden brown and dry, 10-12 minutes. Set aside to cool.
- Toss cucumber and 1/2 t salt in colander and drain for 15 minutes.
- Combine cucumber, 3/4 c yogurt, 2 T scallions, and 1 T cilantro in bowl and set aside.
- Whisk eggs, 2 T oil, garam masala, and 1/4 t salt in bowl.
- Place chickpeas in a large bowl and mash them with a potato masher until mostly smooth. Stir in breadcrumbs, egg mixture, and remaining yogurt, scallions, and cilantro. Form into six 1-inch-thick patties.
- Heat 1 T oil in non-stick skillet over medium heat until shimmering. Add three patties and cook until browned, 4 to 5 minutes per side. Transfer to plate and tent loosely with foil. Repeat with remaining oil and patties.
- Serve with cucumber-yogurt sauce.
Note: Grate cucumber on the large holes of a grater.
Seeding a Cucumber
- Peel cucumber and cut in half lengthwise.
- Using the bowl of a spoon, gently scrape out the seeds (you will be left with a trough).
- Grate cucumber.