Chickpea Cakes with Cucumber-Yogurt Sauce


  • 1 cucumber, peeled (halved lengthwise, seeded and shredded)
  • salt and pepper
  • 1 1/4 cups plain greek yogurt
  • 6 scallions, sliced thin
  • 1/4 cup minced fresh cilantro
  • 2 cans chickpeas, rinsed
  • 2 large eggs
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon garam masala
  • 1/8 teaspoon cayenne pepper
  • 1 cup panko bread crumbs
  • 1 shallot, minced


  1. Toss cucumber with 1/2 teaspoon salt and let drain in fine mesh strainer for 15 minutes. Combine drained cucumber, 3/4 cup yogurt, 2 tbsp scallions, and 1 tbsp cilantro in bowl and season with salt and pepper.
  2. Pulse chickpeas in food processor to coarse puree with few large pieces remaining.
  3. Whisk eggs, oil, garam masala, cayenne, and 1/8 tbsp salt together in medium bowl.
  4. Stir in processed chickpeas, panko, shallot, remaining 1/2 cup yogurt, remaining scallions, and remaining 3 tbsp cilantro until just combined.
  5. Divide chickpea mixture into 6 equal portions and lightly pack into 1-inch thick patties.
  6. Heat 2 tablespoons oil in large nonstick skillet over medium heat until shimmering.
  7. Carefully lay 3 patties in hot skillet. Cook until set up and well browned on first side, 4-5 minutes. Gently flip patties. Cook until golden on second side, 4-5 minutes.
  8. Transfer cakes to a plate and tent with aluminum foil to keep warm.
  9. Return empty skillet to medium heat and repeat with remaining 2 tablespoons oil and remaining patties.
  10. Serve with cucumber-yogurt sauce.
  11. Enjoy 🙂