Chickpea and Mushroom Patties with Creamy Dill Yogurt Sauce

Rinse the dried chickpeas and soak them overnight in plenty of water. After soaking, drain and rinse them again before cooking.

Boil the chickpeas in a large pot of water for 1-1.5 hours, or until soft. Drain and set aside to cool.

Sauté the Vegetables:

Heat a tablespoon of vegetable oil in a pan over medium heat. Add the onions, garlic, and carrots. Sauté for about 5 minutes until softened.

Add the sliced mushrooms and cook for another 5 minutes until the mushrooms release their moisture and become tender. Remove from heat and let cool slightly.

Make the Patties: