Chickpea and Mushroom Patties with Creamy Dill Yogurt Sauce

In a large mixing bowl, mash the cooked chickpeas using a potato masher or food processor until smooth but with some texture.

Add the sautéed vegetables, fresh parsley, and paprika to the mashed chickpeas. Stir to combine.

Separate the egg whites from the yolks. Whisk the egg whites in a separate bowl until slightly frothy. Add the egg yolks, grated cheese, salt, and pepper to the chickpea mixture. Stir in the egg whites gently to avoid deflating them.

Shape the mixture into patties, about 2-3 inches wide and 1 inch thick.

Fry the Patties:

Heat vegetable oil in a large skillet over medium heat. Fry the patties in batches, cooking each side for 3-4 minutes, or until golden brown and crispy. Place the cooked patties on a paper towel-lined plate to drain excess oil.

Prepare the Creamy Dill Yogurt Sauce:

In a small bowl, combine the Greek yogurt, fresh dill, lemon juice, honey (if using), salt, and pepper. Stir until well mixed.

Serve:

Arrange the chickpea and mushroom patties on a plate. Drizzle with olive oil and serve with the creamy dill yogurt sauce on the side.

Serving and Storage Tips: