Chickpea Cakes

 Adapted from The Complete Mediterranean cookbook

2 cups chickpeas, cook them in a pressure cooker, drain

1/2 cup plain greek yogurt

2 large eggs

2 TBSP olive oil

1 tsp ground corriander

1/8 tsp cayenne pepper

1/8 tsp salt

1 cup panko bread crumbs

1 bunch of green onions*

1 TBSP dried cilantro

1 recipe cucumber sauce

1. Pulse chickpeas in food processor about 8 pulses. Whisk yogurt, olive oil, eggs corriander, and salt in medium bowl. Gently stir in chickpeas, panko, green onions and cilantro until just combined. Scoop onto baking sheet with a greased measuring cup, 1/3 cup

2. Bake at 375 for 15-20 min, or until no longer mushy in the middle.

3. Serve with cucumber sauce

*original recipe called for 2 scallions sliced thin and 1 shallot, minced