• 12 Ratings

You will need 1 cup of mashed potatoes for this recipe, which comes from Kristin Klauser of Seaside, California. Peel and quarter a medium russet potato; boil in salted water (to cover) until fork-tender, about 10 minutes.



Ingredient Checklist


Instructions Checklist
  • 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.


12 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1