Falafel Burgers

• 2 14 .5-ounce cans chickpeas, drained and rinsed
• 2 cloves garlic, finely grated
• 4 scallions (white and light green parts only), chopped
• 1/2 cup chopped fresh cilantro
• 1/3 cup pickled cherry or jalapeno peppers, chopped, plus 2 tablespoons brine from the jar
• 3/4 cup panko breadcrumbs
• 1 teaspoon ground cumin
• 3 tablespoons vegetable oil
• 3/4 cup plain 2 percent Greek yogurt
• Kosher salt
• 1 6 -ounce bag mixed salad greens
• 2 tomatoes (1 chopped, 1 sliced)
• 4 whole-wheat sandwich thins, lightly toasted

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.
2. Form into 4 thin 3-inch patties.
3. Heat the vegetable oil in a large nonstick skillet over medium-high heat.
4. Add the patties and cook until a golden crust forms, 3 to 4 minutes per side.
5. Meanwhile, whisk the yogurt with the pickled pepper brine in a medium bowl and season with salt.
6. Toss the salad greens, chopped tomato and the remaining scallions and cilantro with half of the yogurt dressing in a large bowl.
7. Put the falafel patties on the sandwich thins; top with the sliced tomato and the remaining yogurt dressing and pickled peppers.
8. Serve with the salad.
9. Per serving: Calories 481; Fat 15 g (Saturated 2 g); Cholesterol 3 mg; Sodium 453 mg; Carbohydrate 66 g; Fiber 13 g; Protein 21 g
10. Photograph by Justin Walker

chickpeas, garlic, scallions, fresh cilantro, pickled cherry, breadcrumbs, ground cumin, vegetable oil, percent, kosher salt, tomatoes, thins

Taken from www.foodnetwork.com/recipes/food-network-kitchens/falafel-burgers.html (may not work)