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1. Finely mince one garlic clove and finely chop the fresh chives, then add them to a medium bowl with the plain Greek yogurt for the sauce.
3 clove garlic clove,
1 cup nonfat plain Greek yogurt (for sauce),
0.2 cup fresh chives
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2. Whisk in the lemon juice, Dijon mustard, honey, a pinch of salt, and a few grinds of black pepper until smooth and creamy; taste and adjust seasoning, then refrigerate while you prepare the burgers.
1.2 tsp fine sea salt,
0.8 tsp black pepper,
3 tbsp lemon juice,
1 tbsp Dijon mustard,
1 tsp honey
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3. Pat the drained chickpeas very dry with paper towels, then transfer them to a large bowl and roughly mash with a fork or potato masher until mostly smashed with some texture remaining.
2 can canned chickpeas, drained and rinsed
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4. Stir in the rolled oats, egg, egg white, plain Greek yogurt for the patties, grated Parmesan cheese, remaining minced garlic, ground cumin, smoked paprika, finely chopped tomato, remaining salt, and black pepper until a thick, cohesive mixture forms.
0.8 cup rolled oats,
1 piece egg,
0.2 cup nonfat plain Greek yogurt (for patties),
0.2 cup grated Parmesan cheese,
3 clove garlic clove,
1 tsp ground cumin,
0.5 tsp smoked paprika,
1.2 tsp fine sea salt,
0.8 tsp black pepper,
2 piece tomato,
1 piece egg white
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5. Let the chickpea mixture rest for 5 to 10 minutes so the oats hydrate and the mixture firms up slightly; during this time, finely chop one tomato for the patties if you have not already and slice the remaining tomato, slice the red onion, and separate the lettuce leaves.
4 piece lettuce leaves,
2 piece tomato,
0.2 piece red onion
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6. Divide the chickpea mixture into 8 equal portions and roll each into a ball, then place them on a plate ready for cooking.
2 can canned chickpeas, drained and rinsed
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7. Heat half of the olive oil in a large heavy skillet over medium-high heat until shimmering, then add half of the chickpea balls, leaving space between them.
2 tbsp olive oil,
2 can canned chickpeas, drained and rinsed
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8. Use a spatula or the bottom of a flat measuring cup to firmly press each ball into a thin patty about 0.5 inch thick, then cook without moving until the bottoms are deep golden and crisp, about 3 to 4 minutes.
2 can canned chickpeas, drained and rinsed
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9. Carefully flip the patties and cook the second side until crispy and heated through, about 3 to 4 minutes more, then transfer them to a plate and repeat with the remaining olive oil and chickpea balls.
4 tbsp olive oil,
2 can canned chickpeas, drained and rinsed
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10. Warm the tortillas or lightly toast the burger buns in a dry skillet or toaster until just pliable or crisped at the edges.
4 piece tortillas or burger buns
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11. Spread a generous layer of tangy chive yogurt sauce on the tortillas or buns, add lettuce leaves, top with two crispy chickpea patties per serving, then add tomato and red onion slices and an extra spoonful of sauce if desired.
1 cup nonfat plain Greek yogurt (for sauce),
4 piece tortillas or burger buns,
4 piece lettuce leaves,
2 piece tomato,
0.2 piece red onion,
2 can canned chickpeas, drained and rinsed
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12. Serve the crispy chickpea smash burgers immediately while hot, passing any remaining chive yogurt sauce at the table for extra dipping or drizzling.
1 cup nonfat plain Greek yogurt (for sauce),
2 can canned chickpeas, drained and rinsed
By james