Canned chickpeas (garbanzo beans), rinsed and drained - 1 cup
Chopped fresh cilantro - 1 cup
Coarsely chopped carrot - 1/2 cup
Garam Masala - 1 tsp
Amchur powder - 1 tsp
Kosher salt - 1 1/4 tsps
Freshly ground black pepper - 1/2 tsp
Ground red pepper - 1/4 tsp
Jalapeño, seeded and quartered - 1
Peeled red potatoes, cut into 2-inch pieces - 2 pounds
Coarsely chopped red onion - 1/4 cup
Dry breadcrumbs - 1 cup
Extravirgin olive oil - 2 tblsps
Spinach - 2 2/3 cups
Whole-grain pitas, cut in half - 4 (6-inch)
Red onion slices - 4 (6-inch)
Method
1.Combine first 9 ingredients in the bowl of a food processor; process until finely chopped.
2.Heat water in a pan and immerse the potatoes in the water and bring it to a boil and cook for around 15 mins
3.Add onion, and cook until potatoes are tender.
4.Drain and allow it to cool.
5. Place potato mixture in a large bowl and mash with a potato masher or fork.
6.Stir in chickpea mixture and breadcrumbs; cover and chill 8 hours or overnight.
7. Divide potato mixture into 8 equal portions, shaping each portion into a 1/2-inch-thick patty (about 2/3 cup mixture).
8.Heat 1 tblsp oil in a large skillet over medium heat.
9.Add 4 patties to pan and cook for 5 minutes on each side or until browned and heated through.
10.Repeat procedure with remaining 1 tblsp oil and 4 patties.
11.Place 1/3 cup spinach and 1 patty in each pita half. Top each serving with 1 onion slice.
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