Green Falafel Smash Burgers

Step 1: Cut out 11 pieces of parchment paper (5 x 5 inches) and set aside.

Step 2: In a bowl add the onion, vinegar and a pinch of salt and toss. Let sit and set aside.

Step 3: In a food processor add the chopped onion, garlic, jalapeno, herbs, cumin and kosher salt (1 tsp) plus some pepper and process until finely chopped; scrape down sides and add half of the chickpeas (1 can) and pulse until chopped. Add the second can and pulse again until chopped. Let stand for 10 minutes before proceeding.

Step 4: In another bowl combine the mayonnaise and harissa and set aside.

Step 5: Scoop out 1/3 cup of the chickpea mixture; roll and pack into a ball on one piece of the parchment paper. Place another parchment square on top (so you use 2 pieces of parchment paper -- one on top and one on the bottom) and then press to make 1/3 inch to 1/2 inch thick patty. Remove the top piece of the paper. Repeat with remaining mixture and the paper. You will make 10 patties in all, reusing the top piece of parchment paper to make the patties, but each patty will sit on a piece of parchment paper.

Step 6: Heat a dry cast iron skillet on medium high heat. Working in batches cook the buns until toasted (1-2 minutes per batch) and then transfer buns to plates.

Step 7: In the same pan heat the oil over medium high heat and lay patties in skillet peeling away the paper and cook until deeply browned (3 minutes per side). Transfer to baking sheet.

Step 8: To make the burgers, bottom bun, lettuce, cucumber, reserved harissa mayo, reserved pickled onion and 2 patties for each bun and then the top bun. ***you have two extra patties if making for 4, but they can be placed in refrigerator and reheated in a dry skillet.

Step 9: ***Patties can be formed one day ahead; wrapped tightly and chilled.