Middle Eastern Chickpea Sliders
The recipe calls for chickpeas, but you can use any kind of of beans you have on hand. White kidney beans, for example, will work just as well. You can also experiment with the herbs and spices in the patties. I love using paprika, which gives the burgers a smokey taste and a pretty reddish tint.
You can easily turn the fillings into regular-size burgers, but I have a hard time committing to a whole burger and find the sliders much easer to bite into. If you are throwing a Super Bowl party this weekend, these will be the perfect finger food.
Middle Eastern Chickpea Slider
Adapted from Cooking Light, November 2009
- Red potato, 1 large (about 8 ounces), peeled and diced in medium cubes
- Olive oil, 3 tablespoons, divided
- Minced garlic, 1 teaspoon
- Chickpeas, 1 can (15.5 ounces), drained and rinsed
- Parsley, 1 tablespoon chopped
- Salt, 1/2 teaspoon
- Lemon zest, 1/2 teaspoon
- Smoked paprika, 1/2 teaspoon
- Pepper, 1/4 teaspoon
- Egg whites, 1 large, lightly beaten
Place potato in a saucepan; cover with water. Bring to a boil and cook until very tender, about 20 minutes. Drain. Cool slightly. Place in a medium bowl. Add one tablespoon of oil and garlic to bowl; mash potato mixture with a masher until slightly chunky. Add chickpeas to the potato mixture, reserving about 3 tablespoons of beans for later. Mash everything until well blended. Stir in reserved chickpeas, parsley, salt, lemon zest, paprika, pepper and egg whites. With moistened hands, form small patties with the mixture, about 2 heaping tablespoons each patty.
Heat one tablespoon oil in a large nonstick skillet. Add patties to pan, cook over medium heat for four minutes and turn over and cook for another four minutes. Work in batches if your pan isn’t big enough.
Serve with whole-wheat slider buns, mayonnaise, mustard and other toppings.
Makes about 12 patties.