Middle Eastern Chickpea Miniburgers
- 1 (8-ounce) red potato
- 3 tablespoons olive oil, divided
- 1 teaspoon minced garlic
- 1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed, drained, and divided
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon rind
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 2 large egg whites, lightly beaten
- Place potato in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Cool slightly. Coarsely chop, and place in medium bowl. Add 1 tablespoon oil and garlic to bowl; mash potato mixture with a potato masher until slightly chunky. Remove 3 tablespoons chickpeas; place in a small bowl. Add remaining chickpeas to potato mixture; mash until well blended. Stir in remaining 3 tablespoons whole chickpeas, parsley, and remaining ingredients. With moistened hands, divide mixture into 6 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; reduce heat to medium, and cook 4 minutes or until bottoms are golden. Carefully turn patties over; cook 3 minutes or until bottoms are golden and patties are set. Repeat procedure with remaining 1 tablespoon oil and 3 patties.
red potato, olive oil, garlic, chickpeas, parsley, salt, lemon rind, paprika, freshly ground black pepper, egg whites
Taken from www.myrecipes.com/recipe/middle-eastern-chickpea-miniburgers (may not work)