Brennan's Mom out there in blogland asked for this recipe. I'm not sure where I got it from though!
2 medium potatoes, peeled and cut into 1″ pieces salt to taste 2 teaspoons olive oil 1 small onion, finely chopped 3 cloves garlic, minced 1/2 teaspoon ground cumin 3 tablespoons tomato paste 3 tablespoons finely chopped flat leaf parsley 3 cups 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 cups 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 salt, 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 sauté, add a teaspoon 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 whole wheat rolls or whole wheat pita bread with onions, tomatoes, lettuce and your favorite condiments (I use dijon mustard). —-