Crispy Chickpea Millet Cakes with Herb Yogurt

Step 1

Mash the chickpeas with the cooked millet, egg, oat flour, scallions, cumin, garlic, 1 tablespoon olive oil, salt, and pepper until the mixture holds together.

Step 2

Stir the yogurt with the mint, parsley, and the zest and juice of half the lemon.

Step 3

Shape the millet mixture into eight cakes and chill them for 10 minutes if they feel soft.

Step 4

Pan-fry the cakes in the remaining olive oil until deeply browned and crisp on both sides.

Step 5

Serve the cakes with the herb yogurt and lemon wedges from the remaining half lemon.