Peruvian Bean Cakes With Cucumber-Radish Salad

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1/2 cup dried chickpeas, soaked overnight in cold water and drained

6 cups water

4 bay leaves

1/2 cup dried, split and peeled fava beans

1/4 cup plus 1 tablespoon vegetable oil

1 medium yellow onion, finely chopped

1 jalapeño, seeded and minced

1 tablespoon minced garlic

1 teaspoon ground cumin

1 teaspoon turmeric

3 tablespoons whole milk

Salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

8 red radishes, thinly sliced

1 large cucumber—peeled, halved lengthwise, seeded and sliced crosswise 1/4 inch thick

1/2 small red onion, thinly sliced

1/4 cup mint leaves

1/4 cup crumbled feta cheese, preferably French

Roasted Pepper-Caper Aioli

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