Falafel Burgers

Ingredients

• 29 ounce chickpeas drained and rinsed canned
• 0.5 cup cilantro leaves fresh chopped
• 2 cloves garlic finely grated
• 0.8 cup percent greek yogurt plain
• 1 teaspoon ground cumin 
• 0.3 cup jalapeño peppers chopped
• 4 servings kosher salt 
• 6 ounce salad greens mixed
• 0.8 cup panko breadcrumbs 
• 4  sandwich thins whole-wheat lightly toasted
• 4  scallions light white green chopped ( and parts only)
• 2  tomatoes sliced chopped (1 , 1 )
• 3 tablespoons vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• whisk

Directions

1. Pulse the chickpeas, garlic, half each of the scallions, cilantro and pickled peppers, the panko and cumin in a food processor until smooth, about 3 minutes. Form into 4 thin 3-inch patties.
2. Heat the vegetable oil in a large nonstick skillet over medium-high heat.
3. Add the patties and cook until a golden crust forms, 3 to 4 minutes per side.
4. Meanwhile, whisk the yogurt with the pickled pepper brine in a medium bowl and season with salt. Toss the salad greens, chopped tomato and the remaining scallions and cilantro with half of the yogurt dressing in a large bowl.
5. Put the falafel patties on the sandwich thins; top with the sliced tomato and the remaining yogurt dressing and pickled peppers.
6. Serve with the salad.
7. Photograph by Justin Walker