👩🏻‍🍳 Instructions

• To Make the Yogurt Sauce:

  • In a small bowl, combine the Greek yogurt, diced cucumber, fresh dill (or mint), lemon juice, and minced garlic (if using).
  • Stir until well combined.
  • Season with salt and pepper to taste.
  • Cover and refrigerate while you prepare the patties to allow the flavors to meld.

• To Make the Chickpea Patties:

  • Pat the rinsed and drained chickpeas dry with a paper towel. This will help the patties bind together.
  • In a medium bowl, mash the chickpeas with a fork or a potato masher until they are partially broken down but still have some texture.
  • Add the breadcrumbs, finely chopped red onion, minced garlic, fresh parsley, egg, lemon juice, lemon zest, dried oregano, ground cumin, salt, and black pepper to the mashed chickpeas.
  • Mix everything together until well combined. The mixture should hold together when you press it.
  • Form the mixture into 8 equal-sized patties, about 1/2-inch thick.
  • In a large skillet, heat the olive oil over medium heat.
  • Carefully place the patties in the hot skillet, being careful not to overcrowd the pan (you may need to do this in two batches).
  • Cook for 5-6 minutes on each side, or until golden brown and crispy.
  • Transfer the cooked patties to a paper towel-lined plate to absorb any excess oil.