Ingredients

Instructions

  1. Warm olive oil in nonstick skillet. Add onions, garlic and salt and cook on medium low heat, stirring often, for 5-10 minutes, till onions are tender.
  2. Add the bell peppers and cumin and cook for 5 minutes more, till peppers are soft, stirring frequently.
  3. Remove from heat and set aside.
  4. Thoroughly mash the beans by hand in a large mixer bowl (I used a potato masher).
  5. Combine the parsley, rice and lemon juice into the mashed beans.
  6. Add the cooked vegetables and mix well.
  7. Add black pepper to taste (and any other seasonings you might like, especially if you like things spicy).
  8. 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.
  9. Shape the mixture into about 18 small patties, about 2 1/2 inches across.
  10. Prepare a large nonstick skillet with cooking spray.
  11. Heat the skillet and cook the patties to medium heat till golden brown on the underside, about 5-8 minutes.
  12. Gently turn them and lightly brown the other side, about 3-5 minutes longer.
  13. 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.
  14. For dressing:
  15. Whisk together all the ingredients in a mixing bowl. Will keep for a week in a tightly covered container in the refrigerator.