Crispy Veggie Burgers

▢ 1 (15-ounce) can chickpeas, drained and rinsed, divided

▢ 1 large egg

▢ 2 tablespoons plain Greek yogurt, plus extra for serving

▢ 2 teaspoons plus 2 teaspoons extra-virgin olive oil, measured separately

1. In a medium bowl, whisk egg, yogurt, 2 teaspoons oil, curry powder, salt and pepper until well combined.

2. Combine 3⁄4 cup chickpeas, the panko and the scallions in a food processor. Pulse until ingredients are roughly chopped with some large pieces remaining, 5 to 8 pulses.

3. Transfer chickpea mixture to the bowl with the egg mixture. Use a rubber spatula to gently stir ingredients until just combined.

4.Divide chickpea mixture into 2 lightly ▢ 1⁄2 teaspoon curry powder

▢ 1⁄8 teaspoon salt ▢ Pinch pepper

▢ 1⁄3 cup panko bread crumbs

▢ 3 scallions, sliced thin

▢ 2 leaves lettuce ▢ 2 hamburger buns packed balls. Gently flatten each ball into a circle that measures 4 inches across.

5. Add remaining 2 teaspoons oil to a 10-inch nonstick skillet and swirl skillet to coat evenly with oil. Place patties in the skillet and cook over medium heat until well browned on first side, 4 to 6 minutes. Gently flip patties. Cook until well browned on second side, 4 to 5 minutes.

6. Put 1 lettuce leaf inside each bun. Use a spatula to slide burgers into buns. Serve with more yogurt (for dipping or spreading inside buns) if you like.