Carrot Chickpea Burgers

Heat 2 teaspoons oil in a skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Add carrots; season with salt and pepper and cook, stirring, 1 minute. In a food processor, pulse 1 cup chickpeas, rice, panko, and egg to a paste.
Add remaining chickpeas, carrot mixture, 1/2 cup cilantro, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse to combine. Shape into four 3/4-inch-thick patties; refrigerate 20 minutes.
Stir together yogurt, remaining 1/4 cup cilantro, and 1 teaspoon oil; season. Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high. Add burgers and cook until golden, 3 to 4 minutes a side. Serve over lettuce with more carrots, yogurt sauce, a drizzle of oil, and a sprinkle of pepper and cilantro leaves.

Ingredient :

¼ cup extra-virgin olive oil, plus more for drizzling

1 tablespoon finely chopped garlic (from 3 cloves)

1 cup grated carrots (from 2), plus more for serving

Kosher salt (we use Diamond Crystal) and freshly ground pepper

1 can (15.5 ounces) chickpeas, drained

½ cup cooked white rice

½ cup panko breadcrumbs

1 large egg

¾ cup packed chopped fresh cilantro, plus leaves for serving

½ cup full-fat Greek-style yogurt

Little Gem lettuce, for serving