Pulse the chickpeas. mayonnaise, cumin, and about half the garlic in a food processor until almost smooth. Pulse in 2 tablespoons of the cilantro, the onion, and ¼ teaspoon each salt and pepper. Form into eight 2½-inch patties.
Heat 2 tablespoons of the olive oil in a large nonstick skillet. Add the patties and cook over medium-high heat, turning once, until golden brown, about 5 minutes. Drain on paper towels.
Toss the remaining garlic, cilantro, and olive oil with the tomatoes and ¼ teaspoon each salt and pepper in a large bowl. Serve with the patties, tzatziki, pitas, and lemon wedges.
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