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Hands-on time: 10 minutes for cucumber-yogurt sauce, 20 minutes for chickpea cakes
Time to table: 30 minutes
Makes 4 chickpea cakes & 1 cup cucumber-yogurt sauce
NUTRITION ESTIMATE
CHICKPEA CAKES ONLY Per Chickpea Cake: 229 Calories; 8g Tot Fat; 1g Sat Fat; 52mg Cholesterol; 350mg Sodium; 31g Carb; 5g Fiber; 1g Sugar; 9g Protein. WEIGHT WATCHERS Old Points 4, PointsPlus 4
CUCUMBER-YOGURT SAUCE Per Serving (about 1/4 cup): 18 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 81mg Sodium; 2g Carb; 0g Fiber; 2g Sugar; 2g Protein. WEIGHT WATCHERS Old Points 0, PointsPlus 0
BOTH Per Serving (1 cake and 1/4 cup sauce): 246 Calories; 8g Tot Fat; 0g Sat Fat; 52mg Cholesterol; 431mg Sodium; 33g Carb; 5g Fiber; 3g Sugar; 11g Protein. WEIGHT WATCHERS Old Points 4.5, PointsPlus 5
CUCUMBER-YOGURT SAUCE
1/2 an English cucumber, grated
1/4 teaspoon kosher salt
6 tablespoons Greek yogurt
1 green onion, white and green parts, chopped fine
1 tablespoon chopped cilantro
Salt & pepper to taste
CHICKPEA CAKES
1 large egg
1/4 cup Greek yogurt
1 tablespoon olive oil
1/2 - 1 teaspoon garam masala
1/16 teaspoon cayenne
Salt & pepper to taste
15 ounces canned chickpeas (garbanzo beans), mashed fine with a fork
1/2 cup panko (what is panko?)
1 green onion, white and green parts, chopped fine
1-1/2 tablespoons chopped cilantro
Light film of oil, for frying
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1st Keep
 Elyn7071
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