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Pdf2 (15-ounce) cans chickpeas, rinsed
½ cup plain Greek yogurt
2 large eggs
6 tablespoons extra-virgin olive oil
1 teaspoon ground coriander
⅛ teaspoon cayenne pepper
⅛ teaspoon salt
1 cup panko bread crumbs
2 scallions, sliced thin
3 tablespoons minced fresh cilantro
1 shallot, minced
Pulse chickpeas in food processor until coarsely ground,
about 8 pulses. Whisk yogurt, eggs, 2 tablespoons oil,
coriander, cayenne, and salt together in medium bowl.
Gently stir in chickpeas, panko, scallions, cilantro, and
shallot until just combined. Divide mixture into 6 equal
portions and gently pack into 1 -inch-thick patties.
Heat 2 tablespoons oil in 12-inch nonstick skillet over
medium heat until shimmering. Carefully lay 3 patties in
skillet and cook until well browned and firm, 4 to 5 minutes
per side.
Transfer cakes to paper towel—lined plate and tent
1 recipe Cucumber-yogurt Sauce
loosely with aluminum foil. Repeat with remaining 2
tablespoons oil and remaining 3 patties. Serve with yogurt
sauce.