Spiced Chickpea Fritters with Wild Rice and Green Yoghurt Sauce

While the taste is fine, this isn't a recipe I think I'll make again. I didn't like it enough to want to go through all that work again. Changes I made: pomegranates aren't in season, so to still get that fresh pop, I added diced cucumber. I also added garlic to the yogurt sauce, which gave it a bit of a taziki taste that went really well with the cucumber. I was disappointed that the patties after being baked didn't hold their shape very well. I suppose baking can't get that same fried crispy outside, but if I go through the work of shaping them into patties, I want them to stay patties. I also acknowledge that the bunch of cilantro I used had a bad taste to it. Since that cilantro is implemented throughout the recipe, that would have a huge factor on the end taste not landing right.