Sweet Potato Chickpea Burgers
Author -Yields: 6 servings
Ingredients
- 1 medium large sweet potato
- 1 1/2 cups cooked chickpeas (1 can, drained and rinsed)
- 1/4 cup fresh parsley leaves
- 1/4 cup chickpea flour
- 2 teaspoons 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
- Begin by roasting or microwave cooking your sweet potato. If roasting, preheat your oven to 400F. Line a baking sheet with parchment. Prick your sweet potato a few times with a fork, then roast for 45-60 minutes, or until the potato is easy to pierce through with a knife. Reduce the oven heat to 375F. If microwave cooking, prick the sweet potato a few times with a fork, then place it on a microwave-safe plate. Microwave for 6-10 minutes on high (the time will depend on the size of your potato and how powerful your microwave is), turning the potato over once halfway through cooking.
- Preheat your oven to 375 if it's not already heated from cooking the sweet potato. Line a baking sheet with parchment paper.
- 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.
- 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.