FALAFEL BURGERS

ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4

2 14.5-ounce cans chickpeas, drained and rinsed
2 cloves garlic, finely grated
4 scallions (white and light green parts only), chopped
½ cup chopped fresh cilantro
⅓ cup pickled cherry or jalapeño peppers, chopped,
plus 2 tablespoons brine from the jar
¾ cup panko breadcrumbs
1 teaspoon ground cumin
3 tablespoons vegetable oil
¾ cup plain 2% Greek yogurt
Kosher salt
1 6-ounce bag mixed salad greens
2 tomatoes (1 chopped, 1 sliced)
4 whole-wheat sandwich thins, lightly toasted


To Make:
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 mediumhigh
heat. Add the patties and cook until a golden crust forms,
3 to 4 minutes per side.
3. 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.
4. Put the falafel patties on the sandwich thins; top with the sliced
tomato and the remaining yogurt dressing and pickled peppers.
Serve with the salad.

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