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1
Place the potatoes in a large saucepan with 6 cups cold, salted water.
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2
Boil the potatoes until tender, about 8 to 10 minutes.
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3
Drain the potatoes in a colander and set aside.
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4
Heat the oil in a large, non-stick skillet.
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5
Add the onion, garlic, tomatoes and cumin and cook over high heat until lightly browned and dry, about 3 to 5 minutes.
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6
Stir in the tomato paste, parsley, chickpeas and potatoes and simmer for a few minutes.
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7
Season with salt, pepper and cayenne to taste.
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8
Let the mixture cool to room temperature.
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9
Coarsely puree the chickpea mixture by pulsing in a food processor, adding the breadcrumbs as a thickener.
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10
(don't over-process.)
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11
Wet your hands and form the mixture into 8 patties.
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12
Arrange the patties on a plate spread with plastic wrap and chill for at least 3 hours.
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13
Grill the burgers or alternatively, arrange the burgers on an oiled, non-stick baking sheet, lightly spray the tops with oil and broil.
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14
To saute, add a teaspoon or 2 of oil to a non-stick skillet.
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15
Cook the burgers over medium heat until crusty.
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16
Cook for about 4 to 6 minutes per side
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17
Serve the burgers on rolls with onions, tomatoes, lettuce and your favorite condiments.
