2 slices high-quality white sandwich bread, torn into pieces (see what I mean?  Dude!)
1 cucumber, peeled, halved lengthwise, seeded, and shredded
Salt and pepper
1¼ cups 2% Greek yogurt (I used 0% Greek Yogurt and it worked great)
6 scallions, sliced thin
¼ cup minced fresh cilantro
2 (15-ounce) cans chickpeas, rinsed
2 large eggs
10 teaspoons olive oil
1 teaspoon garam masala
⅛ teaspoon cayenne pepper  (I left this out because I'm a sissy)
1 shallot, minced
Lime wedges (for serving)  (I forgot to serve with lime wedges, but will next time, it would have been delicious!)
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Pulse the bread in a food processor to coarse crumbs, about 10 pulses. Spread the crumbs out over a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Let cool to room temperature.
2. Meanwhile, toss the cucumber with ½ teaspoon salt in a colander and let drain for 15 to 30 minutes. Combine the drained cucumbers, ¾ cup of the yogurt, 2 tablespoons of the scallions, and 1 tablespoon of the cilantro in a bowl and season with salt and pepper to taste.
3. Pulse the chickpeas in a food processor to a coarse puree with large pieces remaining, about 8 pulses. In a medium bowl, whisk the eggs, 2 tablespoons of the oil, garam masala, cayenne, and ⅛ teaspoon salt together. Add the processed chickpeas, breadcrumbs, remaining ½ cup yogurt, remaining scallions, remaining 3 tablespoons cilantro, and shallot until just combined. Divide the chickpea mixture into 6 equal portions, about ½ cup each, and lightly pack into 1-inch-thick patties.
4. Heat 2 teaspoons more oil in a 12-inch nonstick skillet over medium heat until shimmering. Carefully lay half of the patties in the skillet and cook until well browned on both sides, 8 to 10 minutes.

5. Transfer the cakes to a plate and tent loosely with foil. Return the skillet to medium heat and repeat with the remaining 2 teaspoons oil and remaining burgers. Serve with the cucumber-yogurt sauce and lime wedges.  Or you can serve like this:
And then do this:

To make ahead: The sauce can be stored in an airtight container in the refrigerator for up to 2 days. The cakes can be prepared through step 3, covered tightly with plastic wrap, and refrigerated for up to 24 hours before cooking.
Serves 6
Cal 240; Fat 12g; Sat Fat 2.5g; Chol 75mg; Carb 23g; Protein 12g; Fiber 5g; Sodium 570mg

Note:  This post was, in no way, meant to be offensive to vegan cowboys.

As well as being posted on America's Test Kitchen Feed, this recipe can also be found in The America's Test Kitchen Healthy Family Cookbook