ha funny story goes along with this meal….
hubby calls me when he is heading home from work….we talk then he asks what’s for dinner…i don’t want to tell him. he doesn’t like chickpeas.
and i know him. he would stop somewhere and get something else to eat if he heard i was making chickpea cakes. but to my defense i figured he may like these for the cucumber-sauce.
soooo…..i made like i had to get off the phone so i wouldn’t have to answer him. total avoidance.
i really wanted to try these….from my week of cooking from The Best of America’s Test Kitchen 2012…thought they would be perfect for a meatfree monday meal.
i also tell my mom what is for dinner and know she would love to try these..
so hubby gets home from work as I am making our plates…and I start laughing and having to tell him what I did. he just thinks i am now the biggest goofball.
why yes. i know i am.
BUT guess who ended up liking this meal the best???
YES hubby did. I didn’t really care for the Indian garam masala spice nor did my mom. hubby loved the spice. said without that he would not have liked.
so dig in friends…these are in my definition healthy…and hubby approved!
- 1 cup bread crumbs - I used Ian's Panko
- 1 cucumber, peeled and seeded and shredded
- 1 1/4 cups plain Greek yogurt
- 1/4 cup cilantro
- 2 15 oz. cans organic chickpeas, rinsed
- 2 large eggs
- 2 Tablespoons olive oil
- 1 Teaspoon garam masala
- pinch of cayenne pepper
- lime wedges
- 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, and 1 tbsp. of the cilantro in a bowl and season with salt and pepper.
- 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 olive oil, garam masala, cayenne, and 1/8 tsp of salt together. Add the processed chickpeas, breadcrumbs, remaining 1/2 cup yogurt and remaining 3 Tablespoons cilantro until just combined.
- Divide the chickpea mixture into 8-10 equal portions and lightly pack into 1-inch thick patties.
- Heat olive oil in a 12-inch nonstick skillet over medium-low heat until shimmering. Carefully lay the patties in the skillet and cook until well browned on both sides 7-8 minutes per side.
- Transfer the cakes to a plate.Repeat with the remaining chickpea cakes.
- Serve with the cucumber yogurt sauce and lime wedges.
adapted from The Best of America’s Test Kitchen’s 2012