Chickpea Cakes with Cucumber-Yogurt Sauce {America’s Test Kitchen New Family Cookbook Giveaway}

Chickpea Cakes with Cucumber-Yogurt Sauce is a flavorful vegetarian recipe your whole family will love. Made with Greek yogurt!

I am so excited to share a new cookbook I recently received to review with you today. America’s Test Kitchen has been working hard at revamping and rebuilding one of its classic landmark family cookbooks – The America’s Test Kitchen New Family Cookbook.  It includes more than 1,100 recipes and features new color photographs for several of those new recipes. This book is a beast, I’ve been going through page after page of tips and recipes from every category you can imagine. What I love the most is that along most recipes there is a paragraph explaining why the recipes works, along with variations, tips, even some step by step photos. The recipes are creative, yet very do-able, so this book is perfect for a seasoned cook but would be a wonderful first cookbook for anyone just starting to cook.

I am a huge fan of any cookbook that America’s Test Kitchen puts out. You may remember my review and recipe from their Six-Ingredient Solution last year. I also featured and included their Healthy Family Cookbook in my healthy cookbook giveaway a couple of years ago.

These chickpea patties caught my eye as soon as I saw them in the book. I actually had all of the ingredients on hand in my fridge and pantry so it was one of those recipes I just had to make immediately. Such a great vegetarian recipe! The recipe includes the spice garam masala which is one that I am always trying to find recipes using. They also used Greek yogurt in the actual patty filling which made it extra moist and rich – genius!

My little recipe tester and I enjoyed these Chickpea Cakes with Cucumber-Yogurt Sauce for lunch for a couple of days. They reheated well and the cucumber-yogurt sauce is so versatile and would be a great sauce to serve with any Greek style chicken or fish recipes too.

Print Recipe

Chickpea Cakes with Cucumber-Yogurt Sauce

Yield: makes 6 patties

Ingredients:

• 1 cucumber, peeled, halved lengthwise, seeded and shredded
• salt and pepper
• 1 1/4 cups plain Greek yogurt
• 6 scallions, sliced thin
• 1/4 cup minced fresh cilantro
• 2 (15 oz) cans chickpeas, rinsed
• 2 large eggs
• 6 tablespoons extra-virgin olive oil
• 1 teaspoon garam masala
• 1/8 teaspoon cayenne pepper
• 1 cup panko bread crumbs
• 1 shallot, minced

Directions:

1. Toss cucumber with 1/2 teaspoon salt and let drain in fine mesh strainer for 15 minutes. Combine drained cucumber, 3/4 cup yogurt, 2 tablespoons scallions, and 1 tablespoon cilantro in bowl and season with salt and pepper to taste.
2. Pulse chickpeas in food processor to coarse puree with few large pieces remaining, about 8 pulses. Whisk eggs, 2 tablespoons oil, garam masala, cayenne, and 1/8 teaspoon salt together in medium bowl. Gently stir in processed chickpeas, panko, shallot, remaining 1/2 cup yogurt, remaining scallions, and remaining 3 tablespoons cilantro until just combined. Divide chickpea mixture into 6 equal portions and lightly pack into 1-inch thick patties.
3. Heat 2 tablespoons oil in large nonstick skillet over medium heat until shimmering. Carefully lay 3 patties in hot skillet. Cook until set up and well browned on first side, 4-5 minutes. Gently flip patties. Cook until golden on second side, 4-5 minutes.
4. Transfer cakes to a plate and tent with aluminum foil to keep warm. Return now empty skillet to medium heat and repeat with remaining 2 tablespoons oil and remaining patties. Serve with cucumber-yogurt sauce.

• I used a seedless cucumber and skipped the salting and draining step.
• substitue whole wheat panko if you want to keep it whole-grain friendly
• I used a small sweet onion

Shared with permission from American Test Kitchen The New Family Cookbook

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So many recipes caught my eye in this book! I made a lentil salad with carrots earlier this week and will be sharing it with you on Monday. Other recipes I would love to try:

Root Vegetable Gratin :: Tomato and Almond Pesto :: Spice Crusted Grilled Pork Tenderloin :: Pan Roasted Fish Fillets