Vegetable Burgers

Name: Vegetable Burgers
Ingredients: 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

15 ingredients

3 steps

Ingredients

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

Directions

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.