Sweet Potato Chickpea Burgers {Vegan}

I’m sorry if you think I overdo it on the sweet potatoes.  Quite honestly I’m starting to annoy myself with how much I cook them, eat them post about them, etc.


That doesn’t, however, mean I’m going to stop.  So with that said, let’s talk about these sweet potato chickpea burgers!  These are actually ranked at the top of my meat-eating husband’s list of dinner options.


We loved them so much the first time I made them that we continued to make them almost every other week.  Then we took a break.


When we got back on the sweet potato burger train, we remembered how amazing these patties actually are.  


Personally, I feel they are best when topped with fresh tomato and avocado slices but feel free to use whatever your little heart desires!


Sweet Potato Chickpea Burgers {Vegan}


  • 2 cans of Chickpeas, drained and rinsed
  • 1 large Sweet Potato, cooked, peeled & mashed
  • 2 TBSP Tahini
  • 1 tsp Pure Maple Syrup
  • ¼ cup Whole Wheat Flour (or sub another flour)
  • 1 tsp fresh Lemon Juice
  • Salt & Pepper
  • ½ cup to 1 cup Panko Breadcrumbs
  • 1 TBSP Olive Oil


Add the drained chickpeas and cooked sweet potato to a large mixing bowl.  Mash together with a fork.  Add in the tahini maple syrup, flour, lemon juice, salt & pepper to the mixture and continue to mash until everything is combined.  If the mixture is too sticky, add more flour (a little bit at a time).

Pour ½ cup of the panko breadcrumbs onto a plate.  Form the sweet potato chickpea mixture into 8 patties and coat them with panko, adding more breadcrumbs to the plate if necessary.

Heat the olive oil in a large, flat-bottomed skillet over medium-high heat.  Add the patties to the pan and cook for about 4 minutes or until browning on one side.  Flip the burgers and cook for an additional 4 minutes until the other side is browned.  Top with fresh avocado slices (optional) and serve immediately.

2 thoughts on “Sweet Potato Chickpea Burgers {Vegan}

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