Lunch | Dinner
Chickpea and Sweet Potato Burgers
Burgers have a bad reputation for being too meat-heavy and full of fat, but this veggie-packed version will change all that! With plant protein from chickpeas and moisture from sweet potatoes, these burgers will make you forget meat altogether! They're gluten free too!
- prep time
- 10m
- cooking time
- 16m
- servings
- 6
Ingredients
400g tin chickpeas, drained and rinsed (or 250g cooked chickpeas)
1 tablespoon tahini
60ml (1/4 cup) Vitasoy Soy Milky Lite
1/2 teaspoon sumac (or paprika)
300g sweet potato (1 medium), coarsely grated
2 tablespoons flat leaf parsley leaves, chopped
1 tablespoon chia seeds (or 1 egg)
25g (1/4 cup) rice flour
Coconut or neutral oil, for pan frying
Method
- Heat the oven to 200C. Place the chia seeds into a small bowl with 4 tablespoons water and stir well. Allow to sit while you continue with the recipe.
- Place the chickpeas, tahini, soy milk and sumac into a large mixing bowl and roughly mash with a fork. Leave some texture, it doesn't need to be all perfectly mashed.
- Add the grated sweet potato, parsley, chia seeds (which will now be a thick gel, this is used as a vegan binding ingredient in place of eggs) and rice flour and stir to combine.
- Form into six medium sized burger patties with damp hands, pressing them together so they hold their shape. Pan fry over medium heat for 3 minutes on each side until dark golden brown. Place into an oven-proof dish and bake for 10 minutes or until cooked through. Serve on burger buns with salad.
