INGREDIENTS
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1 15-oz. can chickpeas, drained
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1/3 c. chopped parsley
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2 cloves garlic, minced, divided
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1 tsp. cumin
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1/2 tsp. coriander
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1/4 tsp. cayenne
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kosher salt
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Black pepper
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1 egg, beaten
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3 tbsp. whole-wheat flour
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1/2 c. Greek yogurt
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1 tbsp. lemon juice
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1 tbsp. chopped dill
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1/4 c. cucumber, finely chopped peeled and seeded
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1 tbsp. red wine vinegar
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4 tbsp. extra-virgin olive oil, divided
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1 shallot, thinly sliced into half moons
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2 c. multi-colored grape tomatoes, halved
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2 tbsp. chopped fresh basil