Ingredients

• 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

Instructions

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. 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.
5. Photograph by Justin Walker