Chickpea Patties with Cucumber-Yogurt Sauce

These Indian spiced chickpea patties and tangy, bright sauce are a winner with both vegetarians and carnivores.

Ingredients:

2 Slices White Bread (Torn into pieces)
1 Cucumber (Peeled, Halved lengthwise, seeded, and shredded)
Salt & Pepper
1 1/4 Cups Greek Yogurt
6 Scallions (Sliced Thin)
1/4 Cup Chopped Fresh Cilantro
2 Large Eggs
4 Tbsp Olive Oil
1 Tsp Garam Masala
1/8 Teaspoon Cayenne Pepper
2 (16 Ounces) Cans Chickpeas (Drained & Rinsed)
1 Medium Shallot (Minced)

Method:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Process bread in food processor to coarse crumbs. Spread crumbs on rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Set aside to cool. Meanwhile, toss cucumber and 1/2 teaspoon salt together in colander and let drain for 15 minutes. Stir drained cucumbers, 3/4 cup yogurt, 2 tablespoons scallions, and 1 tablespoon cilantro together in bowl. Season with salt and pepper and set aside.

2. Whisk eggs, 2 tablespoons oil, garam masala, cayenne, and 1/4 teaspoon salt together in bowl. Place beans in large bowl and mash with potato masher until mostly smooth. Stir in bread crumbs, egg mixture, shallot, and remaining yogurt, scallions, and cilantro. Form bean mixture into six 1-inch-thick patties.

3. Heat additional 1 tablespoon oil in large nonstick skillet over medium heat until shimmering. Add half patties and cook until well browned, 4 to 5 minutes per side. Transfer to plate and tent loosely with foil. Repeat with remaining oil and patties. Serve with cucumber-yogurt sauce