Chickpea Cake with Cucumber Yogurt Sauce source: American Test Kitchen
Ingredients: Serve 6
2 slices high quality white sandwich bread, torn into pieces
1 cucumber, peeled, halved lengthwise, seeded, and shredded
Salt
1 ¼ cups 2 percent Greek yogurt
6 scallions, sliced thin
¼ cup minced fresh cilantro
Black pepper
2 ( 15 ounce) can chickpeas, drained and rinsed
2 large eggs
3 tablespoons plus 1 teaspoon olive oil
1 teaspoon garam masala
1/8 teaspoon cayenne pepper
1 shallot, minced (about 3 tablespoons )
Lime wedges
Procedures:
Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread in food processor to coarse crumbs, about 10 pulses. (do not wash food processor bowl). Spread crumbs on rimmed baking sheet and bake, stirring occasionally, until golden brown and dry 10 to 12 minutes. Let crumbs cool to room temperature.
Meanwhile, toss cucumber with ½ teaspoon salt in colander and let drain for 20 minutes. Combine cucumber, ¾ cup yogurt, 2 tablespoons scallions, and 1 tablespoon cilantro in bowl and season with salt and black pepper to taste.
Pulse chickpeas in food processor to coarse puree with large remaining, about 8 pulses. In medium bowl, whisk eggs, 2 tablespoons oil, garam masala, cayenne, and 1/8 teaspoon salt together. Stir in toasted bread crumbs, remaining ½ cup yogurt, remaining scallions, remaining 3 tablespoons cilantro, processed chickpeas, and shallot until just combined. Divide chickpea mixture into 6 equal portions, about ½ cup each, and lightly pack into 1 inch thick cakes.
4 heat 2 teaspoons more oil in 12 inch nonstick skillet over medium heat until shimmering. Carefully lay of cakes in skillet and cook until well browned on both sides, 8 to 10 minutes, flipping halfway through.
Transfer cakes to plate and tent loosely with aluminum foil. Return skillet to medium heat and repeat with remaining 2 teaspoons oil and remaining cakes. Serve with cucumber yogurt sauce and lime wedges. End.
Ingredients: Serve 6
2 slices high quality white sandwich bread, torn into pieces
1 cucumber, peeled, halved lengthwise, seeded, and shredded
Salt
1 ¼ cups 2 percent Greek yogurt
6 scallions, sliced thin
¼ cup minced fresh cilantro
Black pepper
2 ( 15 ounce) can chickpeas, drained and rinsed
2 large eggs
3 tablespoons plus 1 teaspoon olive oil
1 teaspoon garam masala
1/8 teaspoon cayenne pepper
1 shallot, minced (about 3 tablespoons )
Lime wedges
Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread in food processor to coarse crumbs, about 10 pulses. (do not wash food processor bowl). Spread crumbs on rimmed baking sheet and bake, stirring occasionally, until golden brown and dry 10 to 12 minutes. Let crumbs cool to room temperature.
Meanwhile, toss cucumber with ½ teaspoon salt in colander and let drain for 20 minutes. Combine cucumber, ¾ cup yogurt, 2 tablespoons scallions, and 1 tablespoon cilantro in bowl and season with salt and black pepper to taste.
Pulse chickpeas in food processor to coarse puree with large remaining, about 8 pulses. In medium bowl, whisk eggs, 2 tablespoons oil, garam masala, cayenne, and 1/8 teaspoon salt together. Stir in toasted bread crumbs, remaining ½ cup yogurt, remaining scallions, remaining 3 tablespoons cilantro, processed chickpeas, and shallot until just combined. Divide chickpea mixture into 6 equal portions, about ½ cup each, and lightly pack into 1 inch thick cakes.
4 heat 2 teaspoons more oil in 12 inch nonstick skillet over medium heat until shimmering. Carefully lay of cakes in skillet and cook until well browned on both sides, 8 to 10 minutes, flipping halfway through.
Transfer cakes to plate and tent loosely with aluminum foil. Return skillet to medium heat and repeat with remaining 2 teaspoons oil and remaining cakes. Serve with cucumber yogurt sauce and lime wedges. End.
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