Start to finish: 45 minutes Servings: 4
Ingredients:
1/2 cup whole-milk plain yogurt
¼ cup tahini
6 teaspoons lemon juice, divided, plus lemon wedges to serve
1 1/2 teaspoons ground cumin, divided
Kosher salt and ground black pepper
1 large egg
1 1/2 teaspoons sweet paprika
1/2 teaspoon ground cinnamon
Two 15 1/2-ounce cans chickpeas, rinsed and drained
2 ounces feta cheese, crumbled (1/2 cup)
1/2 cup finely chopped fresh mint, flat-leaf parsley or a combination, plus whole or torn leaves to serve
Directions:
2 tablespoons grapeseed or other neutral oil, divided In a small bowl, stir together the yogurt, tahini, 4 teaspoons of lemon juice and 1 teaspoon of cumin.
Transfer ⅓ cup of the mixture to a large bowl. Into the remaining yogurt mixture, stir the remaining 2 teaspoons lemon juice and ¼ teaspoon each salt and pepper; set aside for serving. To the large bowl, add the egg, paprika, cinnamon, the remaining 1/2 teaspoon cumin, ¾ teaspoon salt and 1 teaspoon pepper, then whisk to combine.
Add the chickpeas and mash with a potato masher until broken down but not completely smooth. Add the feta and herb(s), then mix well. Form into 12 evenly sized balls (each about a scant ¼ cup); place on a plate and refrigerate for about 15 minutes. In a 12-inch nonstick skillet over medium, heat 1 tablespoon of oil until shimmering.
Add 6 of the balls, spacing them evenly apart (return the remainder to the refrigerator), then flatten each with a metal spatula into a 2- to 2 1/2-inch patty. Cook until golden brown on both sides, 3 to 4 minutes per side, gently flipping them once. Transfer to a platter and tent with foil.
Wipe out the skillet and repeat with the remaining oil and patties. Top the keftedes with whole or torn herb(s) and serve with the yogurt-tahini sauce and lemon wedges.