Adapted from The Make-Ahead Cookbook
6 scallions, dark green parts only, coarsely chopped
1/4 cup minced fresh cilantro
2 (14 ounce) can chickpeas, rinsed well
2 large eggs
2 T olive oil
1 t garam masala (can substitute 1 t ground cumin)
1/8 t cayenne pepper
1 t salt
1 cup gluten-free panko bread crumbs
1/2 cup lactose-free plain yogurt, plus more for serving
Vegetable oil for frying
Pulse chickpeas and scallions in food processor until a coarse puree forms. A few larger pieces of chickpea should remain (~8-10 pulses).
Whisk eggs, oil, spices, and salt in a medium bowl. Stir in processed chickpeas and scallions, panko, yogurt, and cilantro until just combined.
Divided into 8 equal portions, and pack firmly into 1 inch thick patties.
Heat 2 T oil on large skillet until shimmering. Lay 4 patties in skillet and cook until golden brown on both sides.
Serve with a dollop of lactose-free yogurt.
*Keep portion size to 1.5 patties/meal or snack