Tofu And Chickpea Patties With Cucumber-Mint Relish

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.

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 3-inch patties, using 1/3 cup for each patty.

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.

CUCUMBER MINT RELISH: Stir together all ingredients in a bowl; cover and chill 30 minutes.