Crispy Chickpea and Oat Patties with Lemon-Dill Yogurt Sauce

Drain and thoroughly dry 100 gr Chickpeas (canned) with kitchen paper, place into a large mixing bowl, and coarsely crush with a fork, leaving small chunks for texture.

Add 20 gr Fine oatmeal, ¹/₂ piece Eggs size M, finely chopped 4 gr Parsley, finely minced ³/₄ clove Garlic, ¹/₂ tsp Ground cumin, ¹/₂ tsp Red pepper powder, ¹/₂ tsp Black Pepper - Powder, and ¹/₂ tsp Table salt to the mashed chickpeas.

Stir the chickpea mixture thoroughly with a spatula until evenly combined, then let it rest for 10 minutes at room temperature so the oats absorb excess moisture.

In a separate bowl, whisk 50 gr Strained Yogurt, finely chopped 3 gr Fresh Dill, ¹/₂ tbsp Lemon Juice, the remaining ¹/₄ clove Garlic, ¹/₄ tbsp Olive oil extra virgin, and the remaining ¹/₄ tsp Table salt until completely smooth, then refrigerate.

Preheat the oven to 200°C (392°F), line a baking tray with parchment paper, and shape the rested chickpea mixture with slightly damp hands into 6 uniform, lightly flattened patties.

Place the patties onto the prepared baking sheet and brush both sides evenly with the remaining ³/₄ tbsp Olive oil extra virgin.

Bake in the preheated oven at 200°C (392°F) for 20 to 25 minutes, flipping each patty carefully halfway through cooking, until deep golden and crisp on the exterior.

Allow the baked patties to rest on the tray for 5 minutes to settle their structure, then arrange on plates and serve warm alongside the chilled yogurt dipping sauce.