Vegetable Burgers

• 1 cup canned chickpeas (garbanzo beans), rinsed and drained
• 1 cup chopped fresh cilantro
• 1/2 cup coarsely chopped carrot
• 1 teaspoon amchur powder
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 1 jalapeno, seeded and quartered
• 2 pounds peeled red potatoes, cut into 2-inch pieces
• 1/4 cup coarsely chopped red onion
• 1 cup dry breadcrumbs
• 2 tablespoons extravirgin olive oil
• 2 2/3 cups spinach
• 4 (6-inch) whole-grain pitas, cut in half
• 8 red onion slices

1. Combine first 9 ingredients in the bowl of a food processor; process until finely chopped.
2. Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 13 minutes. Add onion, and cook for 2 minutes or until potatoes are tender. Drain; cool 10 minutes. Place potato mixture in a large bowl; mash with a potato masher or fork. Stir in chickpea mixture and breadcrumbs; cover and chill 8 hours or overnight.
3. Divide potato mixture into 8 equal portions, shaping each portion into a 1/2-inch-thick patty (about 2/3 cup mixture). Heat 1 tablespoon oil in a large skillet over medium heat. Add 4 patties to pan; cook 5 minutes on each side or until browned and heated through. Repeat procedure with remaining 1 tablespoon oil and 4 patties. Place 1/3 cup spinach and 1 patty in each pita half. Top each serving with 1 onion slice.

chickpeas, fresh cilantro, carrot, amchur powder, kosher salt, freshly ground black pepper, ground red pepper, red potatoes, red onion, breadcrumbs, extravirgin olive oil, spinach, pitas, onion

Taken from www.myrecipes.com/recipe/vegetable-burgers (may not work)