250gthick, yoghurt (drained of water) or Greek yoghurt
In a wide bowl, roughly mash the chickpeas with a fork. Add all the fresh and dry ingredients except the olive oil and mix well. Taste and make adjustments, salting if necessary.
Make golf-ball sized balls and flatten to form discs. Once all the cakes have been formed, chill in the fridge for an hour to allow the cakes to firm up.
Heat the oven to 200°C, drizzle 2 tbsp olive oil on a sheet pan and heat for 5-7 minutes in the oven.
Carefully remove the pan, arrange the cakes on it and bake for 10-15 minutes. Then remove the pan, flip over the cakes, drizzle the remaining oil over the cakes and cook for a further 10 minutes till the cakes have a nice brown top and are done.
To make the yoghurt sauce, whisk together the yoghurt, grated garlic and salt. Chill till ready to serve.
If you choose to bake only half the cakes, flash freeze the rest, they freeze , tightly sealed in a ziploc bag.