Heat a small non-stick skillet to a medium heat. Add 1 tablespoon oil. Add leeks and ¼ teaspoon salt. and garlic. Saute until leek have softened, about 3-4 minutes. You don't want them to brown, so if they start to crisp up, turn the heat downn to medium low. Once they've softened, add garlic. Cook another minute. Transfer leeks and garlic to a large bowl and cool.

Wipe pan clean and toast pine nuts over a medium-low flame. They are done when they smell nutty, be careful to not burn. Transfer to the bowl with the leeks and garlic.

Add chickpeas to the bottom of a food processor, pulse until the chickpeas are in tiny pieces, but not pureed. They should look a little bigger than grains of sand, with some bigger pieces as well, you still want a bit of texture. Transfer chickpeas to the bowl with the leeks, garlic and pine nuts.

Add egg, lemon zest, juice, Dijon, breadcrumbs and remaining salt. Toss until combined. Use a small ice cream scoop or 1/4 cup measure to portion out 7-8 fritters. Rinse hands with a little bit of cold water and form into compact patties.

Heat the same skillet you cooked the leeks in to a medium heat. Add remaining two tablespoons olive oil. Whenn the oil is hot, swirl the pan to coat. Add chickpea cakes and cook until crisp and brown, about 3-4 minutes. Flip and cook another 2-3. minutes until crips and brown on the other siide. Serve with yogurt sauce.

Yogurt Sauce

Add all ingredients to a small bowl, mix to combine. Season to taste with salt and pepper.