Middle Eastern Chickpea Miniburger

yours truly from Cooking Light

1 (8 ounce) red potato

3 tablespoons olive oil, divided

1 teaspoon minced garlic

1 (15.5 ounce) can chickpeas, rinsed, drained adn divided

1 tablespoon chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon grated lemon rind

1/2 teaspoon smoked paprika

1/4 teaspoon freshly ground black pepper

2 large egg whites, lightly beaten

1. Place potato in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Cool slightly. Coarsely chop, and place in medium bowl. Add 1 tablespoon oil and garlic to bowl; mash potato mixture with a potato masher until slightly chunky. Remove 3 tablespoons chickpeas' place in a small bowl. Add remaining chickpeas to potato mixture, mash until well blended. Stir in remaining chickpeas, parsley, and remaining ingredients. With moistened hands, divide mixture into 6 equal portions (about 1/2 cup/portion) shaping each into a 3-inch patty.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; reduce heat to medium, and cook 4 minutes or until bottoms are golden. Carefully turn patties over, cook 3 minutes or until bottoms are golden and patties are set. Repeat procedure with remaining 1 tablespoon oil and 3 patties.

Recipes like these will keep me going the more vegan I go. (If you ignore the part about the egg whites...)