Chickpea and Sweet Potato Burgers

Recipe By:

Vitasoy

soy.com.au [1]

Prep Time:

10 minutes

Cook Time:

16 minutes

Serves:

Burgers have a bad reputation for being too meat-heavy and full of fat, but this veggie-packed version will change all that! With plant protein from chickpeas and moisture from sweet potatoes, these burgers will make you forget meat altogether! They're gluten free too!

Ingredients

1 tablespoon chia seeds (or 1 egg)
400g tin chickpeas, drained and rinsed (or 250g cooked chickpeas)
1 tablespoon tahini
60ml (1/4 cup) Vitasoy Soy Milky Lite
1/2 teaspoon sumac (or paprika)
300g sweet potato (1 medium), coarsely grated
2 tablespoons chopped flat leaf parsley leaves
25g (1/4 cup) rice flour
Coconut or neutral oil, for pan frying

Method

Heat the oven to 200°C/180°C (fan forced). Place the chia seeds into a small bowl with 4 tablespoons water and stir well. Allow to sit while you continue with the recipe
Place the chickpeas, tahini, soymilk and sumac into a large mixing bowl and roughly mash with a fork. Leave some texture, it doesn't need to be all perfectly mashed
Add the grated sweet potato, parsley, chia seeds (which will now be a thick gel, this is used as a vegan binding ingredient in place of eggs) and rice flour and stir to combine
Form into six medium sized burger patties with damp hands, pressing them together so they hold their shape. Melt coconut oil in in a frying pan over medium heat , cook patties for 3 minutes on each side until dark golden brown. Place into an oven-proof dish and bake for 10 minutes or until cooked through. Serve on burger buns with salad