I love the flavor of these burgers, just enough spiciness for me and not too much for DH. I have frozen them (cooked), and they do reheat well. I made some tonight with a 1/2 c scoop, and we ended up cutting a patty in half to fit it in the pita; even cutting it down from the suggested 2/3 cup size, they were too much food. I made the rest with the 1/3 c, and those seem like a better size for us. I served them with homemade sweet potato fries and a big salad.
These tender vegetable patties are meant to be soft. Prepare through step two the day before since the mixture is easier to work with once its has been refrigerated overnight and the flavors have had time to marry. Amchur (or amchoor) powder is a tart green mango-based seasoning. Omit if you can't find it. Serve with Fiery Tomato Chutney.
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- Calories: 292
- Calories from fat: 18%
- Fat: 5.7g
- Saturated fat: 0.8g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 1.3g
- Protein: 9.7g
- Carbohydrate: 51.8g
- Fiber: 7.1g
- Cholesterol: 0.0mg
- Iron: 3.1mg
- Sodium: 675mg
- Calcium: 58mg
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- 1 cup chopped fresh cilantro
- 1/2 cup coarsely chopped carrot
- 1 teaspoon Garam Masala
- 1 teaspoon amchur powder
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- 1 jalapeño, 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.
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