Chickpea Cakes with Cucumber Yogurt Sauce

I am not a vegetarian, nor will I probably ever be one. But over the last two years, I have been cutting down on my meat consumption (reasons: health, money, the negative societal and environmental impacts of the meat industry, etc.) and in that time, I’ve discovered that canned chickpeas are amazingly versatile and tasty in just about everything I’ve made with them. This recipe is no exception — these chickpea cakes have the consistency of a crab cake (not as dense as a burger) and have a nice Indian spice flavor which pairs well with the cucumber sauce.

This is again an adapted recipe from Test Kitchens’ The Complete Cooking for Two Cookbook. In this case, I think their recipe is really a ‘cooking for one’ serving size.


    1/2 cucumber; peeled , seeded, and shredded
    salt and pepper
    1/2 cup Greek yogurt, plus 3 Tbsp (I just used one single serving plain Greek Yogurt)
    3 green onions or scallions, sliced thin
    3 Tbsp parsley (original recipe calls for cilantro, which I have the wrong genes for)
    3/4 cup of canned chickpeas (about 2/3 of the can)
    1 large egg
    4 tsp olive oil
    1/4 tsp garam masala
    pinch of chili powder
    1/3 cup bread crumbs
    1 shallot, minced

How to make the yogurt sauce:

    1. Toss shredded cucumber with 1/4 tsp of salt in a colander and let drain for 15 minutes.
    2. Combine cucumber, 1/2 cup yogurt, 1 of the green onions chopped, and 1 Tbsp parsley. Add salt and pepper.
    3. Let rest in the refrigerator while you make the chickpea cakes.

How to make the chickpea cakes:

    1. Pulse chickpeas in a blender or food processor — try to keep them fairly coarse, thought that’s difficult in a blender.
    2. In a medium bowl, whisk together the egg, 2 tsp of oil, garam masala, chili powder, and 1/8 tsp of salt.
    3. Mix in the bread crumbs, chickpeas, 2 Tbsp of yogurt, remaining green onions, remaining parsley, and the shallot. Divide the mixture in two and make 2 1-inch thick patties.
    4.Heat 2 tsp of oil in a large pan over medium high heat. Once hot, place patties in pan. Cook until browned on both sides, about 4-5 minutes each side.

Serve chickpea cakes with a large dollop of yogurt sauce on top.

Also pictured-- arugula and red pepper salad with homemade honey mustard dressing

Also pictured– arugula and red pepper salad homemade honey mustard dressing

Up close and personal with the chickpea cake

Up close and personal with the chickpea cake

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