Chickpea-Sweet Potato Burgers with Dilly Cucumbers

Categories: Dinner; Burgers; Vegan; Vegetarian

Ingredients

• 1 1/4 cups dried chickpeas
• olive oil cooking spray
• 3 tablespoons tahini
• 1/4 teaspoon freshly 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. at oven to 375. Coat a baking sheet with cooking spray.

3. In a food processor, process chickpeas, tahini, black pepper, baking powder, and 3/4 teaspoon salt, scraping down sides as necessary, until mixture holds together when pinched, 2 minutes; transfer to a bowl. Stir in sweet potato.

4. In a second bowl, combine cucumber, onion, dill, vinegar, and remaining 1/4 teaspoon salt; set aside. Form chickpea-sweet potato mixture into 4 burgers; place on baking sheet; cover tightly with foil; bake 20 minutes.

5. Remove foil; coat burgers with spray; bake until crisp and golden underneath, 20-25 minutes. Flip burgers; coat with cooking spray; bake until crisp on the other side, 10 to 15 minutes. Serve burgers with dilly cucumbers.

Email to a friend | Print this recipe | Back