1 cup chickpeas canned rinsed drained (garbanzo beans)
0.5 cup carrots coarsely chopped
1 cup breadcrumbs dry
2 tablespoons olive oil extravirgin
1 cup cilantro leaves fresh chopped
1 teaspoon garam masala
0.3 teaspoon ground pepper red
1 jalapeño seeded quartered
1.3 teaspoons kosher salt
0.3 cup onion red coarsely chopped
8 slices onion red
2 pounds potatoes red peeled cut into 2-inch pieces
2.7 cups pkt spinach
4 6-inch whole-grain pitas cut in half ()
Equipment
food processor
bowl
frying pan
sauce pan
potato masher
Directions
Combine first 9 ingredients in the bowl of a food processor; process until finely chopped.
Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 13 minutes.
Add onion, and cook for 2 minutes or until potatoes are tender.
Drain; cool 10 minutes.
Place potato mixture in a large bowl; mash with a potato masher or fork. Stir in chickpea mixture and breadcrumbs; cover and chill 8 hours or overnight.
Divide potato mixture into 8 equal portions, shaping each portion into a 1/2-inch-thick patty (about 2/3 cup mixture).
Heat 1 tablespoon oil in a large skillet over medium heat.
Add 4 patties to pan; cook 5 minutes on each side or until browned and heated through. Repeat procedure with remaining 1 tablespoon oil and 4 patties.
Place 1/3 cup spinach and 1 patty in each pita half. Top each serving with 1 onion slice.
