Ingredients
2 scallions, trimmed and coarsely chopped
1 medium carrot, coarsely chopped
1/3 cup firmly packed fresh cilantro leaves
1 tablespoon dried parsley
1 1/2 teaspoons ground cumin
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 cup plain mashed potatoes, room temperature or chilled
1 can (15.5 ounces) chickpeas, drained and rinsed
Assorted garnishes, such as olives, crumbled feta cheese, lettuce leaves, lemon wedges, and warm pita bread (optional)
Preparation
In a food processor, combine scallions, carrot, cilantro, parsley, cumin, 1 tablespoon oil, and 1 teaspoon each salt and pepper; process until finely chopped. Add potatoes and chickpeas; pulse until just combined (mixture should be stiff). Shape into eight 2-inch patties.
Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium, and cook until golden brown and heated through, 5 to 6 minutes per side.
Transfer patties to a platter, and serve with garnishes, as desired.
