Vegetable Burgers

Ingredients

• 1 cup chickpeas, canned, rinsed and drained
• 1 cup fresh cilantro, chopped
• 1/2 cup carrot, coarsely chopped
• 1 teaspoon garam masala
• 1 teaspoon amchur powder
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground red pepper
• 1 jalapeno, seeded and quartered
• 2 lbs peeled red potatoes, cut in 2 inch pieces
• 1/4 cup red onion, coarsely chopped
• 1 cup dry breadcrumbs
• 2 tablespoons extra virgin olive oil
• 2 2/3 cups spinach
• 4 (6 inch)  whole grain pita, cut in half
• 8 slices red onions

Directions

1. 1

   Combine 1st 9 ingredients in the bowl of a food processor; process until finely chopped.

2. 2

   Place potatoes in large saucepan; cover with water.

3. 3

   Bring to a boil; cook 13 minutes.

4. 4

   Add onion and cook 2 min or til potatoes are tender.

5. 5

   Drain; cool 10 minutes.

6. 6

   Place potatoes and onion in large bowl; mash with a masher or fork.

7. 7

   Stir in chickpea mixture and breadcrumbs.

8. 8

   Cover and chill 8 hours or overnight.

9. 9

   Divide mixture into 8 equal portions, shaping each portion into a 1/2 inch thick patty (about 2/3 c mixture).

10. 10

    Heat 1 T oil in a large skillet over medium heat.

11. 11

    Add 4 patties to pan; cook 5 min on each side or til browned and heated through.

12. 12

    Repeat with remaining patties and oil.

13. 13

    Place 1/3 c spinach and 1 patty in each pita half.

14. 14

    Top with onion.