Chickpea–Sweet Potato Burgers With Dilly Cucumbers

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

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 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

Directions

1. In a bowl, soak chickpeas in 4 cups water for at least 12 hours and up to 24; drain well.
2. Heat oven to 375°.
3. Coat a baking sheet with cooking spray.
4. 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.
5. Stir in sweet potato.
6. In a second bowl, combine cucumber, onion, dill, vinegar and remaining 1/4 tsp salt; set aside.
7. Form chickpea–sweet potato mixture into 4 burgers.
8. place on baking sheet; cover tightly with foil; bake 20 minutes.
9. Remove foil; coat burgers with spray; bake until crisp and golden underneath, 20 to 25 minutes.
10. Flip burgers; coat with cooking spray; bake until crisp on other side, 10 to 15 minutes.
11. Serve burgers with dilly cucumbers.