Chickpea cakes: when your food could be a petname

I had the whole place to myself on Saturday night (plus the dog and cat), and when that happens, I usually fix a meatless dinner. So it was me and chickpea cakes in a nice romantic setting, with a bright little tomato salad and mini bottle of Prosecco. Because why not?

And several episodes of Mad About You. I just can't help it.

The recipe is from America's Test Kitchen's The Best Simple Recipes magazine (they call it a bookazine, apparently), which promises "foolproof recipes that cook in 30 minutes or less." That's only true for about half of those I've made (quicker the second time around, usually), but regardless, they are simple, and they are reasonably quick, for ATK.

Chickpea cakes with Cucumber-Yogurt Sauce
adapted from America's Test Kitchen: The Best Simple Recipes bookazine

For the chickpea cakes:
2 slices hearty sandwich bread, torn into pieces
2 large eggs
2 15-oz cans chickpeas, drained and rinsed
1/2 c. 2-percent Greek yogurt (you'll need more for the sauce - see below)
1 shallot, minced
1 tsp. garam masala
1/8 tsp. cayenne
3 T. scallions, thinly sliced (slice more for the sauce - see below)
1/4 c. olive oil

Preheat oven to 350 degrees and adjust oven rack to middle position. Process the bread pieces in a food processor until course crumbs, about 10-12 pulses. Spread crumbs on a rimmed baking sheet and bak 10-12 minutes. Cool completely. Make yogurt sauce while bread crumbs bake (below).

Whisk eggs, 2 T. oil, garam masala, cayenne and 1/4 tsp. salt in a medium bowl. In a separate large bowl, mash chickpeas with a potato masher, or by hand if it's easier (it was for me). Pour egg mixture in  with the chickpeas and add the shallot, bread crumbs and 1/2 c. yogurt (not the sauce you just made), and scallions, and mix well. Let the mixture sit for a few minutes to firm up a bit.

Form the mixture into 6 to 8 1-inch cakes.

Heat up 1 T. oil (or more, if you're not using nonstick skillet) in a large skillet over medium heat until shimmering. Add 3 cakes and cook until well browned, 4-5 minutes per side. Transfer to a plate and tent loosely with foil. Repeat with remaining cakes.

Serve with cucumber-yogurt sauce


For the cucumber-yogurt sauce:
1 medium cucumber, peeled, halved, seeded and shredded
1/2 tsp. salt, plus more to taste
Pepper to taste
3/4 c. 2-percent Greek yogurt
2 T. scallions, thinly sliced
1 T. cilantro (I didn't have this and it tasted just fine without)
1 tsp. (or more) freshly squeezed lemon juice