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–+ servings

Chickpea Cakes with Cucumber-Yogurt Sauce for Two

This delicious recipe for two makes crispy chickpea patties balanced with a cool, creamy cucumber-yogurt sauce. It’s a quick and satisfying vegetarian dish packed with bold spices and fresh herbs.
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Total Time 45 minutes
Course Main Dish
Cuisine Middle Eastern
Servings 2

Equipment

  • food processor
  • 10-inch nonstick skillet
  • Mixing bowls
  • Colander

Ingredients
  

  • ½ cucumber peeled, halved lengthwise, seeded, and shredded
  • ¼ teaspoon salt plus an additional ½ teaspoon table salt divided
  • ½ cup plus 2 tablespoons 2% Greek yogurt divided
  • 3 scallions thinly sliced, divided
  • 3 tablespoons minced fresh cilantro divided
  • ¾ cup canned chickpeas rinsed
  • 1 large egg
  • 4 teaspoons extra-virgin olive oil divided
  • ¼ teaspoon garam masala
  • Pinch of cayenne pepper
  • ⅓ cup panko bread crumbs
  • 1 small shallot minced
  • Lime wedges for serving

Instructions
 

  • Prepare Cucumber-Yogurt Sauce: Combine the shredded cucumber and ¼ teaspoon salt, then let it drain in a colander for 15 minutes. Squeeze out excess liquid. In a small bowl, mix the cucumber with ½ cup yogurt, 1 tablespoon scallions, and 1 tablespoon cilantro. Season with salt and pepper to your liking and set aside.
  • Make Chickpea Mixture: In a food processor, pulse chickpeas until a coarse, chunky texture forms with a few larger bits remaining, about 5 to 8 pulses. Scrape the sides as needed. In a medium bowl, beat the egg and mix in 2 teaspoons olive oil, garam masala, the remaining ½ teaspoon salt, and a pinch of cayenne. Stir in the panko, processed chickpeas, the remaining 2 tablespoons yogurt, leftover scallions and cilantro, and the minced shallot. Mix until well combined.
  • Shape and Cook Patties: Divide the mixture into two equal portions and shape each into a patty about 1 inch thick. In a nonstick skillet over medium heat, warm the remaining 2 teaspoons oil. Cook the patties until the bottoms are golden and firm, about 4 to 5 minutes. Carefully flip and cook the other side for another 4 to 5 minutes until both sides are well browned.

Notes

  • Be sure not to flip the cakes too early—wait until a firm crust forms to keep them from falling apart.
  • These cakes pair well with a side salad or over mixed greens for a light but filling meal.
Keyword cozy dinner recipes for two, easy vegetarian chickpea cakes, healthy cucumber yogurt sauce, quick chickpea patties for two, recipe for two vegetarian, recipes for two
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