Middle Eastern Chickpea Miniburgers
The recipe Middle Eastern Chickpea Miniburgers is ready in approximately 45 minutes and is definitely an amazing gluten free, dairy free, and vegetarian option for lovers of middl eastern food. This recipe covers 15% of your daily requirements of vitamins and minerals. This side dish has 319 calories, 11g of protein, and 17g of fat per serving. This recipe serves 3. If you have lemon rind, chickpeas, garlic, and a few other ingredients on hand, you can make it.
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 medium bowl.
Add 1 tablespoon oil and garlic to bowl; mash potato mixture with a potato masher until slightly chunky.
Remove 3 tablespoons chickpeas; place in a small bowl.
Add remaining chickpeas to potato mixture; mash until well blended. Stir in remaining 3 tablespoons 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.
Heat 1 tablespoon oil in a large nonstick 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 tablespoon oil and 3 patties.