I will never get tired of these burgers! Serve them with or without bread, and top with greens and healthy fat like avocado or tahini sauce. They also freeze really well, and even make a great snack, or crumbles for a salad!
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Main Course
Servings: 6
Ingredients
1red bell pepperroughly chopped
1/2red onionroughly chopped
2cans chickpeas
1cuppacked cilantro or parsleyor half and half
3clovesgarlic
1cupalmonds
2tbspcumin
3tspcoriander
2tspsmoked paprika
2 ½tspsea salt
1tspblack pepper
1large or 2 small sweet potatoes1 ½ cup, steamed or baked, peeled and mashed
¾cupquick-cooking oats
Instructions
In a food processor pulse and chop the red bell pepper and red onion.
Pour the chopped veggies into a large mixing bowl.
Place the chickpeas and cilantro/parsley into the food processor and blend until the chickpeas are a thick mealy texture.
Pour into the mixing bowl with peppers and onions.
Place the garlic, almonds, and spices into the food processor and blend until the almonds are a crumbly texture.
Pour into the mixing bowl.
Mash the sweet potato with a fork, or place it in the food processor and blend until smooth.
Pour it over the contents of the mixing bowl followed by the oats, and stir well to combine the ingredients.
Season to taste with more sea salt and spice.
Place the burger batter in the refrigerator to firm up for an hour or longer.
Preheat oven to 375°, and line one or two baking sheets with parchment paper.
Scoop about 3/4 cup of the batter into your hands and form into a tight patty.
Place the patty onto the baking sheet, and repeat with the remaining batter. Make sure that the patties are not too close to each other on the baking sheet (2 inches separating is good).
Bake for 40 minutes, or until cooked through.
After removing them from the oven, allow the patties to cool for at least 15 minutes before trying to remove them with a spatula or your hands.