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Chickpea and Feta Keftedes
Ingredients
  • ½ cup whole-milk plain yogurt
  • ¼ cup tahini
  • 6 teaspoons lemon juice, divided, plus lemon wedges to serve
  • 1½ teaspoons ground cumin, divided
  • Kosher salt and ground black pepper
  • 1 large egg
  • 1½ teaspoons sweet paprika
  • ½ teaspoon ground cinnamon
  • Two 15½-ounce cans chickpeas, rinsed and drained
  • 2 ounces feta cheese, crumbled (½ cup)
  • ½ cup finely chopped fresh mint, flat-leaf parsley or a combination, plus whole or torn leaves to serve
  • 2 tablespoons grapeseed or other neutral oil, divided In a small bowl
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