Middle Eastern Chickpea Burgers

By Chez_Alexander

Serve burgers on a slider bun with lettuce, crisp radish slices, and mayonnaise.

Ingredients

• 1 (8 oz) red potato
• 3 TBS olive oil, divided (1 TBS / 2 TBS)
• 1 tsp minced garlic
• 1 (15.5 oz) can chickpeas, rinsed, drained, and divided (3 TBS / rest of can)
• 1 TBS fresh parsley, chopped
• Kosher salt and black pepper
• 1/2 tsp grated lemon rind
• 1/2 tsp smoked paprika
• 2 large egg whites, lightly beaten

Details

Servings 6
Adapted from cookinglight.com

Preparation

Step 1

1. Place potato in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Cool slightly. Coarsely chop and place in a medium bowl. Add 1 TBS oil and garlic to bowl; mash potato mixture until slightly chunky.

2. Remove 3 TBS chickpeas; place in a small bowl. Add remaining chickpeas to potato mixture; mash until well-blended. Stir in reserved 3 TBS whole chickpeas, parsley, and remaining ingredients. With moistened hands, divide mixture into 6 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.

3. Heat 1 TBS oil in a large, non-stick skillet over medium-high heat. Add 3 patties to pan. Reduce heat to medium and cook 4 minutes or until bottoms are golden. Carefully turn patties over; cook 3 minutes or until bottoms are golden and patties are set. Repeat procedure with remaining 1 TBS oil and 3 patties.

Makes 6 patties. Each patty = 4 Weight Watchers points.