Chickpea and Zucchini Patties



1/2 cup low-fat plain yogurt
1 Lebanese or English cucumber, coarsely grated
1 tablespoon fresh lemon juice
Salt
2 15 oz. cans chickpeas, rinsed, drained
2 small zucchini, coarsely grated
1 1/2 cups breadcrumbs made from day-old bread
1/4 cup chopped fresh coriander
3 garlic cloves, crushed
3 teaspoons ground cumin
1/4-1/2 teaspoon cayenne pepper
1 egg, lightly whisked
3 teaspoons vegetable oil

1. Combine yogurt, cucumber, lemon juice and a pinch of salt. Place in fridge.
2. Place chickpeas, zucchini, breadcrumbs, coriander, garlic, cumin, cayenne, egg and a pinch of salt in bowl of a food processor. Process until almost smooth. Divide into 8 portions. Shape into 3" patties, about 3/4" thick.
3. Heat half the oil in non-stick frying pan over medium heat. Add 4 patties and cook for 3-4 minutes each side or until golden. Place on a plate lined with paper towel and cover with foil. Repeat with remaining oil and patties.

Yield: Serves 4

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