1 c canned chickpeas, rinsed and drained
1 c chopped fresh cilantro
1/2 c coarsely chopped carrots
1 t Garam Masala
1 t amchur powder
1 1/4 t kosher salt
1/2 t pepper
1/4 t ground red pepper
1 jalapeno, seeded and quartered
2 lb pelled red potatoes, cut into 2-inch pieces
1/4 c coarsely chopped red onion
1 c dry breadcrumbs
2 T olive oil
2 2/3 c spinach
4 whole-grain pitas, cut in half
8 red onion slices
1. Combine first 9 ingredients in a bowl and mix with a hand mixer.
2. Place potatoes in a large saucepan; cover with water and bring to boil. Cook for 13 minutes. Add onion and cook for 2 minutes. Drain. Cool for 10 minutes. Place potato mixture in a large bowl and mash with a fork. Stir in chickpea mixture and breadcrumbs. Cover and chill 8 hours or overnight.
3. Divide potato mixture into 8 equal portions into a 1/2-inch thick patty (2/3 c mixture). Heat 1 T oil in a large skillet over medium heat. Add 4 patties and cook 5 minutes on each side or until browned and heated through. Repeat with the other 4 patties. Place 1/3 c spinach and 1 patty in each pita half. Top with onion.