If you’re not a fan of sweet potatoes or yams, this recipe is not for you. Otherwise, it’s an easy and tasty recipe!
Sweet Potato Chickpea Burgers (yields 2 burgers — enough for 1 or 2 people, depending on appetite)
- 2 small yams or sweet potatoes
- 1/3 cup chickpea flour
- 2 heaping tablespoons flax meal
- 1/4 tsp salt
- 1 tsp cumin
- 1 tbsp dijon mustard (optional)
- 1/4 cup fresh parsley, or 1 tbsp dried parsley (optional)
- Dash pepper
1) Bake or steam sweet potatoes till tender. Remove skins, and scoop flesh into a food processor fitted with the S blade.
2) Add remaining ingredients to food processor and pulse to combine. Scrape the sides of the bowl down and process again, adding as much water as you need to make the mix smooth and uniform. Careful here! If you add even a tablespoon too much, you’ll end up with a dough that’s too soft to form into patties. Add the water sloooowly.
3) Stop as soon as the mix is even, and shape it into two burgers. You can either bake the burgers at 375 for about twenty-five minutes, or spray a pan with coconut oil and grill them on each side till crispy and cooked through. I prefer the texture from baking, but either works!
We did bake them, but I’m interested in trying them pan-fried.
I couldn’t find plain ol’ chickpea flour, but I did find garbanzo bean (same as chick pea)- fava bean flour, so that’s what we used. I don’t know how to substitute real chick peas or I might’ve.
I’m also thinking about adding in some onions and a dash of chili powder next time we make these…