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.

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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.

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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.

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

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

SweetPotatoChickpeaBurgers

Sweet Potato Chickpea Burgers {Vegan}

Ingredients

  • 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

Directions

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.

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