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1
Warm olive oil in nonstick skillet.
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2
Add onions, garlic and salt and cook on medium low heat, stirring often, for 5-10 minutes, till onions are tender.
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3
Add the bell peppers and cumin and cook for 5 minutes more, till peppers are soft, stirring frequently.
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4
Remove from heat and set aside.
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5
Thoroughly mash the beans by hand in a large mixer bowl (I used a potato masher).
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6
Combine the parsley, rice and lemon juice into the mashed beans.
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7
Add the cooked vegetables and mix well.
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8
Add black pepper to taste (and any other seasonings you might like, especially if you like things spicy).
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9
At this point, you could chill the mixture till you're ready to make the patties - I did and it probably helped make them a little easier to handle.
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10
Shape the mixture into about 18 small patties, about 2 1/2 inches across.
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11
Prepare a large nonstick skillet with cooking spray.
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12
Heat the skillet and cook the patties to medium heat till golden brown on the underside, about 5-8 minutes.
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13
Gently turn them and lightly brown the other side, about 3-5 minutes longer.
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14
Serve hot or at room temperature - good stuffed into pita pockets with chopped veggies tossed in oil and vinegar and toppped with yogurt tahini dressing.
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15
For dressing:.
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16
Whisk together all the ingredients in a mixing bowl.
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17
Will keep for a week in a tightly covered container in the refrigerator.
