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.