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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.

Recipe by Cooking Light April 2008


Credit: Oxmoor House

Recipe Summary test

8 servings (serving size: 1 stuffed pita half)


Ingredient Checklist


Instructions Checklist
  • Combine first 9 ingredients in the bowl of a food processor; process until finely chopped.

  • 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.

  • 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.

Nutrition Facts

292 calories; calories from fat 18%; fat 5.7g; saturated fat 0.8g; mono fat 2.9g; poly fat 1.3g; protein 9.7g; carbohydrates 51.8g; fiber 7.1g; iron 3.1mg; sodium 675mg; calcium 58mg.