Chickpea-Lamb Cakes With Red Pepper Sauce

Directions

1. 1
   To make the sauce, place the yogurt in a paper-towel-lined sieve over a bowl and refrigerate several hours, until the liquid drains out.
2. 2
   Meanwhile, simmer the chilies in water until softened, about 5 minutes.
3. 3
   Drain, stem and seed.
4. 4
   Place the yogurt, chilies, roasted peppers, lemon juice, salt and pepper in a blender and puree until smooth.
5. 5
   Taste and adjust the seasoning.
6. 6
   Set aside in the refrigerator.
7. 7
   To make the cakes, heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat.
8. 8
   Add the lamb and saute until medium rare.
9. 9
   Let cool and then cut into small dice.
10. 10
    Set aside.
11. 11
    Place the chickpeas and eggs in a food processor and process until smooth.
12. 12
    Add the cumin and lemon juice.
13. 13
    Scrape into a bowl and stir in the lamb, bulgur, scallions, mint, parsley, salt and pepper.
14. 14
    With moistened hands, shape the chickpea mixture into patties, using 1/4 cup of the mixture for each patty.
15. 15
    Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.
16. 16
    Working in batches, saute the cakes until well browned, about 3 minutes per side.
17. 17
    Serve warm with the pepper sauce.