2 medium potatoes, peeled and cut into 1″ pieces
\n2 tsp. olive oil
\n1 small onion, finely chopped
\n3 cloves garlic, minced
\n1 tomato, chopped (with juices)
\n1\/2 tsp. ground cumin
\n3 T. tomato paste
\n3 T. finely chopped flat leaf parsley
\n3 C. cooked chickpeas (garbanzo beans)
\nfreshly ground black pepper
\npinch cayenne pepper
\nabout 1\/4 cup dried breadcrumbs
\nCooking spray
\nPlace the potatoes in a large saucepan with 6 C. cold, salted water. Boil the potatoes until tender, about 8 to 10 minutes. Drain the potatoes in a colander and set aside. Heat the oil in a large, non-stick skillet. Add the onion, pepper, garlic, tomatoes and cumin and cook over high heat until lightly browned and dry, about 3 to 5 minutes. Stir in the tomato paste, parsley, chickpeas and potatoes and simmer for a few minutes. Season with pepper and cayenne to taste. Let the mixture cool to room temperature. Coarsely puree the chickpea mixture in a food processor, adding the breadcrumbs as a thickener. (Run the machine in short bursts and don’t over-process.) Wet your hands and form the mixture into 8 patties. Arrange the patties on a plate spread with plastic wrap and chill for at least 3 hours. Grill the burgers as described above, spraying the vegetable grate with cooking spray. Alternatively, arrange the burgers on an oiled, non-stick baking sheet, lightly spray the tops with oil and broil. To saut\u00e9, add a tsp. or 2 of oil to a non-stick skillet. Cook the burgers over medium heat until crusty. Whichever method you use, you’ll need about 4 to 6 minutes per side cooking time. Turn the burgers with a spatula as gently as you can. Serve the burgers on rolls with onions, tomatoes, lettuce and your favorite condiments.<\/p>\n
1 Burger: 328 calories, 11g fiber<\/p>\n","protected":false},"excerpt":{"rendered":"
2 medium potatoes, peeled and cut into 1″ pieces 2 tsp. olive oil 1 small onion, finely chopped 3 cloves garlic, minced 1 tomato, chopped (with juices) 1\/2 tsp. ground cumin 3 T. tomato paste 3 T. finely chopped flat leaf parsley 3 C. cooked chickpeas (garbanzo beans) freshly ground black pepper pinch cayenne pepper about 1\/4 cup dried breadcrumbs Cooking spray Place the potatoes in a large saucepan with 6 C. cold, salted water. Boil the potatoes until tender,…<\/p>\n