Crispy on the outside, soft and creamy on the inside—these veggie patties might just become your new favorite burger!
Set colander in sink. Open can of chickpeas and pour into colander. Rinse chickpeas with cold water and shake colander to drain well. Measure out ¾ cup chickpeas; reserve remaining chickpeas for another use.
In medium bowl, whisk egg, yogurt, 2 teaspoons oil, curry powder, salt, and pepper until well combined.
Place ¾ cup chickpeas, panko, and scallions in food processor. Lock lid in place. Hold down pulse button for 1 second, then release. Repeat until ingredients are roughly chopped with some large pieces remaining, 5 to 8 pulses.
Remove lid and carefully remove food processor blade (ask an adult for help). Transfer chickpea mixture to bowl with egg mixture. Use rubber spatula to gently stir ingredients until just combined.
Use your hands to divide chickpea mixture into 2 lightly packed balls. Gently flatten each ball into circle that measures 4 inches across.
Add remaining 2 teaspoons oil to 10-inch nonstick skillet and swirl skillet to coat evenly with oil. Place patties in skillet and cook over medium heat until well browned on first side, 4 to 6 minutes. Use spatula to gently flip patties (ask an adult for help). Cook until well browned on second side, 4 to 5 minutes. Turn off heat.
Buttery, nutty chickpeas make a great foundation for a satisfying veggie burger. A touch of curry powder adds a hint of warm spice. Panko are crispy Japanese-style bread crumbs—they help hold the patties together. To keep the patties from falling apart, wait until they are well browned on the first side before attempting to flip them.