Food & Cooking Recipes Appetizers Chickpea Patties 3.2 (12) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 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. Ingredients 2 scallions, trimmed and coarsely chopped 1 medium carrot, coarsely chopped ⅓ cup firmly packed fresh cilantro leaves 1 tablespoon dried parsley 1 ½ 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) Directions 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. Rate it Print