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Mediterranean Sweet Potato and Chickpea Burgers

A sweet potato and chickpea burger patty is placed on a bun with lettuce, onion, and tomato.

Mediterranean sweet potato and chickpea burgers are a unique spin on traditional veggie burgers with bright and savory flavors that taste like deep sunshine.


Units Scale
  • 1 medium sweet potato (1 1/2 cups cooked)
  • 1 small red bell pepper, deseeded and cut in half
  • 1 1/2 cups cooked chickpeas (15-ounce can)
  • 10-12 kalamata olives, chopped (1/4 cup)
  • 1 small red onion, chopped
  • 1/4 cup chopped parsley
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 cup chickpea flour (see notes for substitutions)



  1. Bake the sweet potato and red pepper. Preheat the oven to 425 degrees (220 C.) and line a baking sheet with parchment paper. Scrub the sweet potato and cut it in half lengthwise. Cut the pepper in half, and remove the stem, seeds, and core. Place the sweet potato and pepper cut side down on the baking tray.
  2. Remove the red pepper when the skin browns (15-20 minutes). The sweet potato may take another 10 minutes before it is soft. Remove the potato and let it cool.
  3. Add the chickpeas to a large mixing bowl and mash them with a potato masher or fork. Then add the olives, onion, parsley, onion powder, garlic powder, cumin, oregano, cayenne pepper, black pepper, and salt.
  4. If the oven has cooled, reheat it to 400. Line the baking tray with fresh parchment paper or a silicone mat.
  5. Peel the skin off the red pepper and dice it into small pieces. Remove the skin from the sweet potato halves and dice them into small cubes.
  6. Add the pepper and sweet potato to the chickpea mixture and mix the ingredients well.
  7. Measure out ¾ of a cup of chickpea flour and set it aside. Add about ¼ of a cup of flour and use your hand to mix it with the rest of the burger mixture. Use your free hand to add more flour, a little at a time, until you can form a ball or small patty that doesn’t fall apart.
  8. Divide the burger mixture into quarters and form about ½ an inch thick patties. Place them on the baking tray and bake for 20-25 minutes or until brown. Then flip and bake for 15 minutes until the middle is firm and the outside is brown and a little crispy. 



  • You can use any color or type of sweet potato or yam you like. Note that the time they bake and their moisture content can vary.
  • You need a dry binder such as chickpea flour for the burgers. If you substitute, use neutral-tasting flour such as oat, quinoa, or rice flour. You can also grind 1 cup of whole oats in a food processor and use this to bind the burgers.
  • The burger baking time can vary depending on how thick the burgers are and your oven idiosyncrasies.  


Keywords: Mediterranean sweet potato and chickpea burgers, vegan, gluten-free