Chickpea Cakes with Cucumber-Yogurt Sauce
Serves 6
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Ingredients
For the Cucumber-Yogurt Sauce
1½ cucumbers, peeled, halved lengthwise, seeded, and shredded
Kosher salt and freshly ground black pepper
2¼ cups plain Greek yogurt (2% or whole milk)
9 scallions, thinly sliced
9 tablespoons minced fresh cilantro (about ½ cup plus 1 tablespoon)
For the Chickpea Cakes
2¼ cups canned chickpeas, rinsed (about 1½ 15-ounce cans)
3 large eggs
4 tablespoons olive oil, divided
¾ teaspoon garam masala
¼ teaspoon cayenne pepper
1 cup panko breadcrumbs (gluten-free panko works well, too)
3 small shallots, minced
Lime wedges, for serving
Directions
1. Prepare the sauce
Toss the shredded cucumber with ¾ teaspoon kosher salt and let drain in a colander for about 15 minutes.
Combine the drained cucumber with:
Greek yogurt
3 tablespoons sliced scallions
3 tablespoons cilantro
Season with salt and pepper to taste.
Refrigerate until ready to serve.
2. Make the chickpea mixture
Pulse the chickpeas in a food processor 5–8 times, leaving some larger pieces for texture.
In a large bowl, whisk together:
Eggs
2 tablespoons olive oil
Garam masala
Cayenne
⅜ teaspoon kosher salt
Fold in:
Panko
Shallots
Chickpeas
Remaining ¾ cup yogurt
Remaining scallions
Remaining cilantro
Mix just until combined.
Shape into 6 equal patties, about ¾-inch thick.
3. Cook
Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium heat.
Cook the patties until deeply golden on the first side, 4–5 minutes.
Carefully flip and cook another 4–5 minutes, until browned and heated through.
Serve immediately with the cucumber-yogurt sauce and fresh lime wedges.
These chickpea cakes make an easy lunch after a morning hike or a light summer dinner on the patio. Serve them with a simple green salad, grilled vegetables, or warm pita for a meal that feels both wholesome and satisfying.
Tips
Don’t over-process the chickpeas—leaving some larger pieces creates the best texture.
Let the first side brown completely before flipping to help the cakes hold together.
The cucumber-yogurt sauce can be made several hours ahead and refrigerated until serving.