Sweet Potato & Chickpea Veggie Burgers

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°. Line a baking sheet with parchment paper or a silicone baking mat, set aside.

Step 2

In a large mixing bowl, toss together the sweet potato, onion, and garlic. Drizzle on the oil. Spread the mixture onto the prepared baking sheet and roast in preheated oven for 15-20 minutes, or until the sweet potatoes are tender and beginning to brown.

Step 3

Reduce the oven temperature to 350°. Line an additional baking sheet with parchment paper or a silicone baking mat, set aside.

Step 4

In the basin of a food processor, combine the roasted sweet potato mixture, the chickpeas, cumin, curry powder, and salt. Pulse until the mixture forms a smooth, thick paste—scraping the sides as necessary. Don't have a food processor? Check the recipe notes for an alternative method. Transfer the mixture to a large mixing bowl.

Step 5

Add in the eggs and 1 cup of the breadcrumbs, mix well. Continue adding breadcrumbs, 1/4 cup at a time, until the mixture can easily be formed into patties.

Step 6

Form the mixture into six large patties and place on the prepared baking sheet. Bake in preheated oven for 20-25 minutes, or until the burgers begin to brown, feel firm, and start to crack on top. Serve immediately or freeze.

Step 7

To freeze, let burgers cool completely, then freeze flat on a baking sheet until solid, about 3 hours. Transfer to a labeled zip-top freezer bag. Will keep in the freezer for about 3 months. Defrost before heating in skillet, on grill, or in the oven.

↑Support creators by visiting their site 😊