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Falafel Burgers
Submitted by: Klara Carlson


    • 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 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
    • 4 whole-wheat sandwich thins, lightly toasted


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.

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the patties and cook until a golden crust forms, 3 to 4 minutes per side.

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.