I got this recipe from a friend and these things are fucking amazing. I’m transcribing it here with the modifications I made, but yeah, can’t say enough good things. And since they’re mostly beans, they’re hearty enough to be a meal on their own.
Ingredients
For the sauce:
1 cucumber, peeled and seeded, grated on a box grater
2 cloves garlic, minced
3/4 cup greek yogurt
2 scallions, minced
2 tablespoons minced cilantro
1 teaspoon kosher salt
For the cakes:
2 cans chickpeas, coarsely ground (directions to follow)
2 large eggs
1/2 cup greek yogurt
6 cloves garlic, chopped
1 shallot, minced
4 scallions, minced
1/4 cup minced cilantro
1 tablespoon garam masala
2 teaspoons kosher salt
1 cup panko bread crumbs
1 teaspoon cayenne pepper
2 tablespoons oil
More oil for frying
Directions
Take your shredded cucumber and put it in a strainer. Sprinkle with the kosher salt and massage it in, then set aside for at least 15 minutes and allow it to drain. Then, combine it in a small bowl with all of the other ingredients for the sauce, then pop it in the fridge until you’re ready to eat.
Now, get a larger mixing bowl, and line a cookie sheet with parchment paper. Now you need to grind your chickpeas into something you can make cakes out of; you can use a food processor. Pulse for one second, eight to ten times, the pour your ground chickpeas into the mixing bowl. Add everything else to the bowl as well, and mix thoroughly.
Take your chickpea mixture and separate into eight equal parts on your cookie sheet, and press the, into 1-inch thick patties. Refrigerate for at least one hour or even overnight to let them set.
When you’re ready to cook, remove them from the refrigerator. Heat two tablespoons of oil in a skillet over medium heat, and once it’s hot, add four of the cakes. Fry for 6-8 minutes per side without touching them otherwise. Once they’re done, move them to a plate and start over with the remaining four cakes.
Top with the yogurt sauce and enjoy!
One note: I thought this recipe lacked salt. Maybe it’s just my palette, but I had to salt the hell out of the cakes after I was done cooking them to really get them to taste good. Your mileage may vary, but I wanted to mention it. I’ll update this recipe as I dial ink what I think the right amount of salt should be.
eatbensmeat 