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Chickpea Cakes with Cucumber-Yogurt Sauce

Aggie's Kitchen
  • minutes
  • Serves 6

INGREDIENTS

2 15 ounce cans

Chickpeas

1/4 cup

Cilantro, fresh

1

Cucumber

6

Scallions, thin

1

Shallot

2

Eggs, large

1/8 tsp

Cayenne pepper

1 tsp

Garam masala

1

Salt and pepper

6 tbsp

Olive oil, extra-virgin

1 cup

Panko bread crumbs

1 1/4 cups

Greek yogurt, plain