Middle Eastern Chickpea Miniburgers

Ingredients

• ¼ teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh parsley
• 1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed, drained, and divided
• ½ teaspoon salt
• ½ teaspoon grated lemon rind
• ½ teaspoon smoked paprika
• + 13 more ingredients
• • 2 large egg whites, lightly beaten
  • ½ teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper
  • 1 (8-ounce) red potato
  • 2 large egg whites, lightly beaten
  • 3 tablespoons olive oil, divided
  • 1 teaspoon minced garlic
  • 1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed, drained, and divided
  • ½ teaspoon grated lemon rind
  • ½ teaspoon salt
  • 1 (8-ounce) red potato
  • 3 tablespoons olive oil, divided
  • 1 teaspoon minced garlic

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 chic...

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