CHICKPEA CAKES WITH CUCUMBER-YOGURT SAUCE

Creamy, protein-packed chickpeas are the perfect base for a light but satisfying pan-fried bean cake.

WHY THIS RECIPE WORKS: Buttery, nutty chickpeas make a great foundation for a light yet satisfying veggie burger. To break down the firm chickpeas, we gave them a quick spin in the food processor. Processing them just until we had both some finely chopped beans (to help the patties hold together) and some larger pieces (for a satisfying texture) was key. One egg bound the cakes together nicely and some Greek yogurt added moisture and a subtle tang. Garam masala gave the cakes complex flavor and a pinch of cayenne added just enough heat. A simple, creamy cucumber-yogurt sauce perfectly balanced the rich chickpea cakes. Be careful not to overprocess the chickpeas in step 2, or the cakes will have a mushy texture. To keep the patties from falling apart, be sure to wait until they are well browned on the first side before attempting to flip them. Serve over mixed greens.  for the nutritional information for this recipe.

½ cucumber, peeled, halved lengthwise, seeded, and shredded

Salt and pepper

½ cup plus 2 tablespoons 2 percent Greek yogurt

3 scallions, sliced thin

3 tablespoons minced fresh cilantro

¾ cup canned chickpeas, rinsed

1 large egg

4 teaspoons olive oil

¼ teaspoon garam masala

Pinch cayenne pepper

⅓ cup panko bread crumbs

1 small shallot, minced

Lime wedges

1. Toss cucumber and ¼ teaspoon salt together and let drain in colander for 15 minutes. Combine drained cucumber, ½ cup yogurt, 1 tablespoon scallions, and 1 tablespoon cilantro in bowl and season with salt and pepper to taste; set aside.

2. Pulse chickpeas in food processor to coarse puree with large pieces remaining, 5 to 8 pulses, scraping down sides of bowl as needed. In medium bowl, whisk egg, 2 teaspoons oil, garam masala, ⅛ teaspoon salt, and cayenne together. Gently stir in panko, processed chickpeas, remaining 2 tablespoons yogurt, remaining scallions, remaining 2 tablespoons cilantro, and shallot until just combined. Divide bean mixture into 2 lightly packed balls and gently flatten each ball into 1-inch-thick patty.

3. Heat remaining 2 teaspoons oil in 10-inch nonstick skillet over medium heat until shimmering. Gently place patties in skillet and cook until well browned on first side, 4 to 5 minutes. Gently flip patties and continue to cook until well browned on second side, 4 to 5 minutes. Serve with cucumber-yogurt sauce and lime wedges.