Chickpea Cakes with Cucumber Yogurt Sauce Recipe

Well that certainly is a doozie of a name-for a bean burger-but I found them to be quite delicious.  My husband got me America's Test Kitchen Healthy Cookbook a few years ago for Christmas and I've found that they have a lot of good recipes, but they all seem very intensive.  I've been trying to eat more vegetarian foods mainly because they're tasty, but also are healthier and cheaper.  I found the recipe online here, but I'll recopy it for you all. 

INGREDIENTS
2 slices high-quality white sandwich bread, torn into pieces
1 cucumber, peeled, seeded, and shredded
Salt
1 1/4 c Greek yogurt
6 scallions, sliced thin
1/4 c chopped fresh cilantro
2 large eggs
4 T olive oil
1 t garam masala
2 (15 oz) cans of chickpeas, drained and rinsed
Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees
2. Pulse bread in food processor to coarse crumbs.  Spread crumbs on rimmed baking sheet and bake until golden brown and dry, 10-12 minutes.  Set aside to cool.
3. Toss cucumber and 1/2 t salt in colander and drain for 15 minutes.
4. Combine cucumber, 3/4 c yogurt, 2 T scallions, and 1 T cilantro in bowl and set aside.
5. Whisk eggs, 2 T oil, garam masala, and 1/4 t salt in bowl.
6. Place chickpeas in a large bowl and mash them with a potato masher until mostly smooth.  Stir in breadcrumbs, egg mixture, and remaining yogurt, scallions, and cilantro.  Form into six 1-inch-thick patties.
7. Heat 1 T oil in non-stick skillet over medium heat until shimmering.  Add three patties and cook until browned, 4 to 5 minutes per side.  Transfer to plate and tent loosely with foil.  Repeat with remaining oil and patties.
8. Serve with cucumber-yogurt sauce.

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