- 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
| - 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
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