Sweet Potato Chickpea Burgers
August 12, 2010

Thanks, as ever, for the sweet and thoughtful responses to my last post. Yes, my mother is a remarkable woman. And yes, there’s a faint resemblance!

A few days ago, I mentioned a few delicious meals that I enjoyed during my staycation, or my week off at home. These sweet potato chickpea burgers are one of them. I tested the recipe a few days before heading to my mom’s, and I was so happy when the burgers held up to a second try. They’re tasty, versatile, and crowd-pleasing. They also feature two of my favorite foods–sweet potatoes and chickpeas.

Most of the bean burgers I’ve experimented with have been make with whole or mashed beans. This recipe features some whole chickpeas, but also chickpea flour. The flour does a lot of heavy lifting; it makes the burgers crispy on the outside and tender on the inside. If you haven’t worked with chickpea flour, or besan before, it’s well worth exploring as an ingredient. It’s very versatile, and after you make the burgers, you can make some socca.

Sweet Potato Chickpea Burgers
Recipe Type: main dish
Cuisine: vegan, gluten free, tree nut free, soy free, no oil
Author: Gena Hamshaw
Prep time:
Cook time:
Total time:
Serves: 4-6 burgers
Ingredients
  • 1 cup cooked, mashed sweet potato (about 1 large or 2 small sweet potatoes)
  • 1 1/2 cups cooked chickpeas (I can, drained and rinsed)
  • 1/4 cup fresh parsley
  • 1/4 cup chickpea flour
  • 1 teaspoon ground flax meal
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh lemon juice
Instructions
  1. Preheat your oven to 375F and line a baking sheet with parchment.
  2. In a food processor, combine the sweet potato, chickpeas, and parsley and pulse 10 to 15 times, until the chickpeas and parsley are broken down. Scrape down the sides of the work bowl, then add the chickpea flour, ground flax meal, salt, onion powder, garlic powder, cumin, and lemon juice. Pulse 5 to 10 times, taking care not to over-process the mixture; it should retain some texture.
  3. Shape the mixture into 4-6 patties. Place the mixture onto your baking sheet. Bake for 30-35 minutes, or until the burgers are crispy and golden on the outside. Allow them to cool briefly before serving.

If you’ve already tried and enjoyed my homemade rice and sunflower seed burgers, I suggest you start rotating this recipe into the mix. It won’t disappoint!

So tomorrow at noon I head out to the Windy City for the HLS. I can’t believe the weekend has snuck up on me so quickly! I can’t wait to see so many of my blogger friends, and to meet quite a few others with whom I’ve only corresponded so far.

As you guys know, I’ll also be presenting at the summit on Saturday afternoon (the schedule is online here). Caitlin and I are moderating a talk called Stop Staring Over Your Shoulder. The focus of our presentation will be the danger of self-comparison in the blog world. Can reading food blogs make us susceptible to food fads or diet pressure? Can they instill a sense of pressure to undertake superwoman fitness routines? How can they be directly linked to such conditions as orthorexia?

We hope it will be a tough and hard hitting presentation, with tons of audience feedback (so if you’re attending on Saturday, start thinking of things to ask me now!). For those of you at home, the summit will be streaming live. I’ll be sure to post info on that after a full recap of my first day in Chi-Town later tomorrow night.

For now, enjoy your Fridays!

xo

This post may contain affiliate links. If you use these links to buy something I may earn a commission. Visit my privacy policy to learn more.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    41 Comments
  1. Oh I am going to love this dish. I love to have something mashed and then bake or fry them. I usually do this to mashed potatoes. This would be a new to my taste. And as far it is made from sweet potato, I am going to love it. Thanks for the recipe.

  2. Thank you for the great recipes. I’ve been vegan for 4 years and developed a gluten and soy allergy somewhere along the line. Ive been searching for recipes since. I made these for lunch today and omitted the cumin and added cayenne (just personal preference, I dont like cumin) and added a little cinnamon. The flavor was great but the texture was a little soft. I’m wondering if I didn’t fry them long enough. Do they cook low and slow? The texture on the crust was great. I’ll be trying them again soon!

  3. […] Sweet Potato Chickpea ‘burgers’ from Choosing Raw.  Not a raw recipe, but a vegan one.  I changed it a bit – seasoned with cumin, garlic, chipoltle powder and cilantro and I dipped both sides of the patty in panko crumbs.  I made a few without the panko and definitely prefer the texture that the panko adds.  I had one as a finger food and crumbled another one over a salad to up the raw factor. […]

  4. I made these burgers for dinner tonight and they were great. I didn’t have a food processor on hand, so just used a regular old fashioned masher and they turned out great. I didn’t have to add any water at all, but maybe because I didn’t have any flax on hand. I added dried chives which I like. Thanks Gena!

    I looked up socca, and will try that with the flour as well. Do you have ways to eat socca, do you make it into a pizza?

    I’ve been following your great blog for a while, but this is the first time I comment! I live in Montreal, and if you are ever up this way, there are some great vege restaurants around- in fact there are lots. Crudessence is one that I think you’d love- cru means raw in French, and it is in fact a 100% raw and living food restaurant. They even hold “cooking” classes! My friend Cathy, who ironically lives in Brooklyn, introduced it to me when she was visiting. She is the sweetest human being that I know, and she has a nutrition blog also- Cathyshealthtips.com if you care to check it out. All the best Gena.

  5. Hi- I found you via a link on no meat athelete, and those chickpea sweet potato burgers look divine! I am always on the lookout for a delicious bean/ veggie burger- yours are a bonus because they dont have many ingredients, plus I LOVE sweet potato!
    Maria
    🙂

  6. Yummm, I made these tonight for my 16 month-old boy and myself, I used sprouted dried lentils (tru roots) ground up in the coffee grinder i/o chickpea flour. i was skeptical at first after making the dough – tasted like raw lentil flour. cooked them both ways – liked the crust from the frying pan but the texture was better from the oven. they’re so satifying. great recipe!

  7. You have just combined two of my most favorite foods: Chickpeas and sweet potatos. I love you.

  8. Yummy burgers – I recently discovered socca and it’s pretty darn good.

    The talk you will be doing sounds interesting, and it’s something I have thought about before. I used to have a food blog, and a nutrition blog, but I have stopped both now to focus on this sewing blog. However, when I was more involved in food blogging, I found it very competitive, and almost high-school like – people judging, making assumptions, and little cliques of the ‘popular’ crowd who seem to always KNOW everything. It got really tiring, and is part of the reason why I stopped blogging. I still read a lot of blogs, and sometimes I still see that behaviour but I try not to let it bother me anymore. To each their own – that is my current mantra.

    Have fun at the summit 🙂

  9. Thanks for the recipe, Gena, those look amazing! So bummed to miss out on your presentation this weekend, I’m sure you’ll rock it.

  10. I just wrote a post about the dubious nature of the “self-help” lit in our bookstores and around us. Just some thoughts on it because it can be looked at in several different perspectives. But I cite an article in my post that discusses some interesting thoughts.

  11. Those look awesome! With the chickpea flour, it reminds me of panelle, which is a sort of fried sliced chickpea polenta. It’s one of my cooked food weaknesses! I’m definitely going to try this!

  12. Yum- these look super yummy. Also the salad on the side is beautiful and simple- which dressing is that drizzled over it? I am having a bbq tomorrow night and I am thinking about making these and one of your avocado salads… Thanks Gena and have a great time in Chi-town 🙂

  13. Gena, you’ve outdone yourself! These burgers, I’m sure will be a new staple for me. Mostly certainly, the go to dish when hosting omni’s! Thank you!

  14. I would so love to hear your talk. Believe it or not for me, the more I read blogs and stay away from raw forums, the healthier thoughts about eating are. Probably because I stick to nice down-to-earth blogs like yours. Interesting questions you raise!

    Would love to try those burgers. Chickpea flour is actually one of the cooked foods I tolerate pretty well and sweet potatoes are Chris’s favorite.

    Have a good trip!

    • B,

      Ya know, I never have been on a raw forum, and probably never will. I took a glance at those as I got into raw foods, and knew pretty instantaneously that theirs was an approach to the lifestyle that I had zero interest in. The health alarmism was just more than I could handle!

      G

  15. I have been eating so much socca lately, so these will be perfect for testing out the flour on something else. Super easy, too!! Mine kind of recipe. 🙂

    I am so sad I’m missing out on HLS, but I will definitely be watching the live stream. I’m really interested to see what you and Caitlin have to say, as well as the panel Anne is moderating. I think that it’s so easy to compare yourself to other bloggers, when there are SO many lovely, healthy, beautiful ladies out there. But, to me, the point of blogging is to find our own voice and our own definition of “healthy”. I love the blogging community because it acts as an inspiration to me and a catalyst to finding MY best self. For the people that do compare, I think, unfortunately, that’s something that they’re going to do regardless of if they’re reading blogs or not.

  16. Good luck with the presentation! Though I am sure you will do great 😉 We wish we could be there to meet you and many other great bloggers! HLS looks like so much fun, maybe next year?

    Those burgers look great. And yes leftover bean flour would be great for socca! HAHA

  17. I love this recipe…I love every ingredient in it and can actually eat them all! That rarely happens with my 1000 allergies. 🙂

    Good luck with your presentation. Too bad I won’t be there but I can’t wait to read about it/watch it afterwards.

  18. The burgers look awesome and I love that you developed them and pre-tested them in advance of going to your moms…nothing like “winging it” and having a possible kitchen calamity. Not that that would ever happen to you, but it would to me and as much as i hate to pre-test, it’s worth it…they look and sound awesome! I have never worked w/ chickpea flour; or even heard of Socca til the Pure girls posted about it…I know, I must be living under a rock LOL

    Anyway all of the questions you asked at the end that you and Caitlin are going to cover. Wow. I never wanted to go to HLS really when everyone was buying their tickets; it just wasnt a biggie to me. But… in the past week, I have been increasingly bummed I didnt plant to attend b/c now I want to go! And hearing you speak would be awesome and participating in the discussion!

    I think to answer your questions, food blogs do perpetuate ALL of those things, but no more so than mainstream society, the media, and women at large just always comparing and trying to one-up each other or compete with each other. Sad but true.

    Food blogs contribute to all those things you mentioned but they are not the source, nor even a main cause; society as a whole is. We need to change society and in the process food blogs may change..may. Probably not, but it’s anice thought 🙂 Anyway HAVE A BLAST and I want all the juicy deets 🙂

    xoxo