Curried Sweet Potato Chickpea Burgers

Curried Sweet Potato Chickpea Burgers

in reality even though, veggie burgers are a manner of life for me. i really like that you can % such a lot of healthy nutrients in one little patty and have it expecting you, ready to reheat at a second’s notice. They have been one of the first matters I made on a ordinary foundation due to the fact that turning into vegetarian.

Curried Sweet Potato Chickpea Burgers

With those Curried Chickpea Burgers we’re the use of many of the more commonplace ones: cumin, curry and turmeric. I’m constantly trying to assume up new approaches to apply turmeric due to how right it's far for you. I know turmeric milk is having a second proper now however I haven’t had a danger to strive any yet. That’s on my to-do listing!

in addition to the sweet potato and spices we have oats and chickpeas for protein, jalapeño for a (very slight) little kick, fresh squeezed lemon juice, garlic and sparkling cilantro.

For The Burgers :

  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne (optional)
  • juice of 1 lemon (or lime)
  • 1/2 cup cilantro
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 jalapeno, cored and roughly chopped
  • 2 teaspoons turmeric
  • 1 cup peeled and diced sweet potato (approx. 1 medium size potato)
  • 3 garlic cloves
  • 1/2 cup rolled oats (certified gluten-free, if needed
  • 1/2 teaspoon curry powder

For The Cilantro Tahini Sauce :

  • 3/4 cup cilantro
  • 1 teaspoon pure maple syrup
  • juice of 2 limes + 1 lemon
  • 1/3 cup tahini (sesame paste)


  1. In a meals processor, integrate the chickpeas, oats, jalapeno, spices and lemon juice. Pulse for approximately 10 seconds, until finely chopped as pictured above. You have to be capable of press the combination among your arms and have it preserve collectively. switch it to a big bowl and set aside.
  2. next add the candy potato, cilantro, and garlic in the food processor and pulse for approximately 15 seconds, till finely chopped.  transfer it to the huge bowl in conjunction with the chickpea mixture then stir the whole lot collectively till well blended.
  3. To make the cilantro sauce, combine all the components in the food processor (after rinsing) then blend until easy. upload water as needed to skinny.
  4. Preheat the oven to four hundred°F and line a baking sheet with parchment paper. using your palms, shape the combination into 6 separate patties. Bake in the oven for 30 minutes, cautiously flipping each one at 15 minutes. allow to cool for 5-10 mins. Serve heat with cilantro sauce and lettuce wrap (non-obligatory). Leftovers may be stored inside the refrigerator for up to a few days. you can also freeze them previous to cooking, if desired.

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