Delicious Chickpea Cakes with Cucumber-Yogurt Sauce: A Healthy & Flavorful America’s Test Kitchen Recipe

Prepare to delight your taste buds with these incredibly flavorful and satisfying Chickpea Cakes, perfectly complemented by a refreshing Cucumber-Yogurt Sauce. This vegetarian recipe, made with wholesome Greek yogurt, is not only a fantastic healthy meal option but also a guaranteed family favorite. It’s a culinary gem that brings together vibrant flavors and textures in a dish that’s both comforting and exciting.

Unveiling America’s Test Kitchen’s New Family Cookbook: A Culinary Treasure Trove

I am thrilled to share my insights on a truly exceptional cookbook that has recently landed in my kitchen: The America’s Test Kitchen New Family Cookbook. This isn’t just another cookbook; it’s a meticulously revamped and rebuilt classic that stands as a testament to America’s Test Kitchen’s dedication to culinary excellence. Boasting over 1,100 meticulously tested recipes, it’s a veritable encyclopedia for home cooks, designed to inspire and educate. What truly sets this edition apart are the brand-new color photographs accompanying many of the recipes, adding a visual feast to the already rich content.

As I’ve journeyed through its pages, I’ve been consistently impressed by the depth and breadth of this culinary guide. From everyday meals to special occasion dishes, every category imaginable is covered with incredible detail. What I appreciate most, and what makes America’s Test Kitchen publications so invaluable, is the inclusion of a detailed paragraph alongside most recipes. This text doesn’t just list ingredients and steps; it eloquently explains *why* a particular recipe works, offering invaluable insights into the science and art of cooking. Furthermore, the book provides useful variations, practical tips, and even some step-by-step photos, making complex techniques accessible to cooks of all skill levels. The recipes themselves are a brilliant blend of creative innovation and practical do-ability, making this book an essential resource for seasoned chefs and a perfect foundational cookbook for anyone embarking on their culinary journey.

My admiration for America’s Test Kitchen cookbooks runs deep. You might recall my glowing review and recipe from their Six-Ingredient Solution last year, a testament to their ability to craft simple yet delicious meals. I also had the pleasure of featuring their highly acclaimed Healthy Family Cookbook in my healthy cookbook giveaway a couple of years ago. Their consistent quality and commitment to reliable, delicious recipes make every one of their publications a worthwhile addition to any kitchen library.

Discovering the Delight of Chickpea Patties with Greek Yogurt

Among the multitude of tempting recipes in America’s Test Kitchen’s latest family cookbook, these chickpea patties immediately captured my attention. What made them even more appealing was the realization that I had all the necessary ingredients readily available in my pantry and refrigerator. This often signifies a recipe that’s not only delicious but also incredibly practical for a busy weeknight. I simply couldn’t resist the urge to make them right away, and I’m so glad I did – they are truly a fantastic vegetarian recipe that delivers on flavor and satisfaction.

One of the most exciting elements of this recipe is the inclusion of garam masala, a fragrant spice blend that I’m always eager to incorporate into my cooking. Its warm, aromatic notes add a layer of complexity and depth that elevates the humble chickpea. But the true stroke of genius in this recipe lies in the use of Greek yogurt directly within the patty mixture. This innovative addition lends an extraordinary richness and moisture to the chickpea cakes, preventing them from becoming dry or bland, which can sometimes be a challenge with vegetarian patties. The result is a texture that is wonderfully tender on the inside and perfectly crisp on the outside – a culinary triumph!

My Family’s Favorite: Versatile & Delicious Chickpea Cakes

My keenest recipe tester, my little one, and I thoroughly enjoyed these Chickpea Cakes with Cucumber-Yogurt Sauce for lunch over several days. They proved to be incredibly convenient, reheating beautifully without losing any of their delightful texture or flavor. This makes them an excellent option for meal prep, providing healthy and delicious lunches throughout the week. The chickpea cakes are hearty enough to be a main course, but also perfectly suitable as a side dish or even an appetizer.

Beyond the patties themselves, the accompanying cucumber-yogurt sauce deserves special mention. It’s incredibly versatile and quickly became a staple in our household. Its cool, tangy, and refreshing profile provides a wonderful contrast to the warm, spiced chickpea cakes. But its utility doesn’t stop there; this sauce would be an exquisite accompaniment to a myriad of other dishes. Imagine it drizzled over grilled Greek-style chicken, or as a cooling counterpoint to pan-seared fish. Its fresh flavors make it a perfect complement to almost any Mediterranean or Middle Eastern-inspired meal. You could even use it as a light and healthy dip for vegetables or pita bread. This simple sauce truly elevates any dish it graces.

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:

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.
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.
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.
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.

Tips for Success & Variations:

For a quicker preparation, especially if using a seedless cucumber, you can often skip the salting and draining step. However, draining helps to prevent the sauce from becoming watery, so it’s recommended for best results with watery cucumbers.
To make these chickpea cakes even more wholesome and align with a whole-grain friendly diet, consider substituting regular panko bread crumbs with whole wheat panko. This small change adds fiber and a nutty flavor without compromising texture.
While the recipe calls for a shallot, a small sweet onion can be used as a delicious alternative, offering a slightly milder, sweeter flavor profile to the patties.
Feel free to experiment with additional spices in the chickpea mixture, such as a pinch of cumin or coriander, to customize the flavor to your preference.
These patties are excellent served in warm pita bread with extra sauce and fresh greens, or alongside a vibrant Mediterranean salad for a complete meal.

Recipe shared with permission from America’s Test Kitchen The New Family Cookbook

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More Culinary Adventures from America’s Test Kitchen

My journey through America’s Test Kitchen’s New Family Cookbook is far from over, as so many tantalizing recipes have caught my eye. Just earlier this week, I prepared a delightful lentil salad with carrots and cilantro, which I’ll be eagerly sharing with you on Monday. The sheer variety and innovative spirit within this cookbook continue to impress. Other recipes that are high on my “must-try” list include:

Root Vegetable Gratin: A comforting and hearty dish, perfect for cooler evenings, promising layers of tender vegetables baked to golden perfection.
Tomato and Almond Pesto: An intriguing twist on a classic, offering a fresh, nutty, and vibrant sauce that can elevate pasta, bruschetta, or grilled proteins.
Spice Crusted Grilled Pork Tenderloin: A robust and flavorful option for meat-lovers, featuring a tantalizing crust of spices that locks in moisture and adds incredible aroma.
Pan Roasted Fish Fillets: A simple yet elegant preparation that highlights the delicate flavor of fresh fish, perfect for a quick, healthy, and impressive meal.

Each of these recipes reflects the meticulous testing and thoughtful instruction that America’s Test Kitchen is renowned for, ensuring successful outcomes every time. This cookbook truly is a cornerstone for any home cook looking to expand their repertoire with reliable and delicious dishes.

In conclusion, the Chickpea Cakes with Cucumber-Yogurt Sauce are more than just a recipe; they are an introduction to the incredible world of vegetarian cooking made accessible and utterly delicious by America’s Test Kitchen. This dish exemplifies the quality and ingenuity found within The America’s Test Kitchen New Family Cookbook. Whether you’re a seasoned cook seeking new inspiration or a beginner eager to master the basics, this cookbook is an invaluable resource that will undoubtedly become a cherished part of your culinary library. I encourage you to try these fantastic chickpea cakes and explore the countless other reliable and mouthwatering recipes this book has to offer. Happy cooking!