Prep 20 mins
Cook 50 mins
Hearty sweet potatoes and chickpeas create a burger that's about as meaty as it gets without using any meat. Dried chickpeas keep these patties crispy; soak them overnight so they're ready to cook when you are. (I used canned chickpeas and time does not include soaking) http://www.self.com/fooddiet/recipes/2012/04/chickpea-sweet-potato-burgers
- 1 1⁄4 cups dried garbanzo beans
- olive oil flavored cooking spray
- 3 tablespoons tahini
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon baking powder
- 1 teaspoon kosher salt, divided
- 1 small sweet potato, peeled and grated
- 1 medium cucumber, peeled and thinly sliced
- 1⁄2 small red onion, thinly sliced
- 1⁄4 cup chopped fresh dill
- 2 tablespoons rice vinegar
- In a bowl, soak chickpeas in 4 cups water for at least 12 hours and up to 24; drain well.
- Heat oven to 375°.
- Coat a baking sheet with cooking spray.
- In a food processor, process chickpeas, tahini, black pepper, baking powder and 3/4 tsp salt, scraping down sides as necessary, until mixture holds together when pinched, 2 minutes; transfer to a bowl.
- Stir in sweet potato.
- In a second bowl, combine cucumber, onion, dill, vinegar and remaining 1/4 tsp salt; set aside.
- Form chickpea–sweet potato mixture into 4 burgers.
- place on baking sheet; cover tightly with foil; bake 20 minutes.
- Remove foil; coat burgers with spray; bake until crisp and golden underneath, 20 to 25 minutes.
- Flip burgers; coat with cooking spray; bake until crisp on other side, 10 to 15 minutes.
- Serve burgers with dilly cucumbers.