Chickpea Cakes with Cucumber-Yogurt Sauce

I found this recipe in America's Test Kitchen - The Best Simple Recipes. Turned out to be a great meatless dish and was quite filling. The recipe says to use a potato masher to crush up the chickpeas, but I found putting them in a large Ziploc and then taking a meat mallet to them worked quickly and was easy to clean up. I also used pre-made breadcrumbs in a canister, rather than baking and shredding my own crumbs. I served the cakes with a green salad and my latest favorite potatoes, Jamie Oliver's best potatoes (recipe posted earlier).

Chickpea Cakes with Cucumber-Yogurt Sauce

breadcrumbs (about 1/4 - 1/2 cup)
1 cucumber, peeled and shredded
1 1/4 c 2 percent Greek yogurt (i liked vanilla flavored), divided
6 scallions, sliced thin
1/4 c chopped fresh cilantro
2 large eggs
4 T olive oil
1 tsp garam masala
1/8 tsp cayenne pepper
2 (16 oz) cans chickpeas, drained and rinsed
1 medium shallot, minced
1 lime, cut into wedges

Stir drained cucumbers, 3/4 c yogurt, 2 T scallions, and 1 T cilantro together in bowl. Season with salt and pepper and set aside.

Whisk eggs, 2 T oil, garam masala, cayene, and 1/4 tsp salt together in bowl. Place beans in large Ziploc and mash with mallet. Stir in bread crumbs, egg mixture, shallot, and remaining yogurt, scallions, and cilantro. Form bean mixture into six 1" thick patties.

Heat additional 1 T oil in large nonstick skillet over medium heat until shimmering. Add half of patties and cook until well browned, 4-5 min per side. Transfer to place and tent loosely with foil. Repeat with remaining oil and patties. Serve with cucumber-yogurt sauce and lime wedges.