Middle Eastern Chickpea Mini Burgers

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1 (8 ounce) red potatoes
• 3 tablespoons olive oil, divided
• 1 teaspoon minced garlic
• 1 (15 1/2 ounce) can chickpeas, rinsed, drained, and divided (garbanzo beans)
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon rind
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon fresh ground black pepper
• 2 large egg whites, lightly beaten

Recipe

• 1 place potato in a saucepan; cover with water. bring to a boil; cook 20 minutes or until very tender. drain.
• 2 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.
• 3 remove 3 tablespoons chickpeas; place in a small bowl. add remaining chickpeas to potato mixture; mash until well blended.
• 4 stir in remaining 3 tablespoons whole chickpeas, parsley, and remaining ingredients.
• 5 with moistened hands, divide mixture into 6 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
• 6 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.
• 7 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.