Mediterranean Sweet Potato and Chickpea Burgers
Mediterranean sweet potato and chickpea burgers are a unique spin on traditional veggie burgers with bright and savory flavors that taste like deep sunshine.
Servings: 4
Calories: 206kcal
Ingredients
- 1 medium sweet potato 1 ½ cups cooked
- 1 small red bell pepper deseeded and cut in half
- 1 ½ cups chickpeas 15-ounce can
- 10-12 medium kalamata olives chopped (¼ cup)
- 1 small red onion chopped
- ¼ cup parsley chopped
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ cup chickpea flour see notes for substitutions
Instructions
- Preheat the oven to 425 degrees (220 C). Line a baking sheet with parchment paper.
- Scrub the sweet potato and cut it in half lengthwise. Slice the pepper in half, removing the core and seeds. Place the sweet potato and pepper cut side down on the baking tray and bake them.
- 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.
- 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.
- Preheat the oven to 400 F. Line the baking tray with fresh parchment paper or a silicone mat.
- 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.
- Add the pepper and sweet potato to the chickpea mixture and mix the ingredients well.
- 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.
- Divide the burger mixture into quarters and form patties about ½ an inch thick. 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.
Video
Notes
- Store leftover burgers in an airtight container or wrap them in plastic or foil. They keep in the fridge for five days.
- These are great burgers for freezing. It's a good idea to separate them with a small piece of parchment paper so they don't stick together. Be sure to bake them before freezing.
- To reheat, wrap the burgers in foil and heat them in the oven at 400 F for about 15 minutes. The foil will protect them from getting too brown. If you want to crisp them up a bit, open the foil for the last 5 minutes. You can also reheat a leftover burger quickly in the microwave.
- 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.
- The burger baking time can vary depending on how thick the burgers are and your oven idiosyncrasies.
Nutrition
Calories: 206kcal | Carbohydrates: 36g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 956mg | Potassium: 565mg | Fiber: 8g | Sugar: 6g | Vitamin A: 9088IU | Vitamin C: 33mg | Calcium: 84mg | Iron: 3mg