Tofu And Chickpea Patties With Cucumber Mint Relish

• 1/2 (14-ounce) package firm tofu, drained
• 2 garlic cloves
• 1/2 cup chopped onion
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1 (16-ounce) can chickpeas, rinsed and drained
• 1 large egg
• 1/3 cup dry breadcrumbs
• 1 teaspoon ground coriander
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Cucumber Mint Relish

1. Wrap tofu blocks in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut into 1-inch cubes; set aside.
2. With food processor running, drop garlic through food chute; process until minced. Add onion and parsley; pulse 3 times. Add chickpeas and tofu; pulse twice. Scrape down sides. Add egg and next 5 ingredients; pulse 4 times or just until beans are chopped (mixture should be chunky; do not over process). Shape mixture into 8 (3-inch) patties, using 1/3 cup for each patty.
3. Heat olive oil in a large nonstick skillet over medium heat. Add patties, and cook 5 minutes on each side or until browned. Serve immediately with Cucumber Mint Relish.

firm tofu, garlic, onion, parsley, chickpeas, egg, breadcrumbs, ground coriander, ground cumin, salt, black pepper, olive oil, cucumber

Taken from www.myrecipes.com/recipe/tofu-chickpea-patties-with-cucumber-mint-relish (may not work)