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Into the bowl of a food processor, add 1 can of drained and rinsed chickpeas. Blitz until crumbly (about 8-10 pulses).
Add you chick peas to a large mixing bowl along with 1 cup of cottage cheese, 2 minced garlic cloves, ½ cup sliced green opinions, 1 tbsp tahini, ¼ cup crumbled feta, the zest of 1 lemon, ¼ cup rice flour, 1 tsp kosher salt, 1 tsp cumin, 1 tsp of garlic powder and 1 egg.
With a wooden spoon, mix well until all ingredients are fully incorporated.
Place in the fridge to set up for about 15 min.
Into a bowl add 1 diced dill pickle, 1 tbsp capers, 1 tsp Dijon, 2 tbsp greek yogurt, 2 tbsp mayonnaise and 1 tsp lemon juice. Mix well and set aside.
Form your patties and place on individual squares of parchment paper. This helps them keep their shape.
Place a frying pan over medium heat and add in about 2 tbsp of olive oil. Once heated, gently lay your patties and fry until golden brown, about 4-5 min on each side. Remove your patties from the pan. Toast your buns, slice your tomato, top with fresh greens and enjoy!