Recipe: Sweet Potato and Chickpea burgers

I decided to try a new recipe on Friday and made us sweet potato and chick pea burgers and they were SO good. I used a recipe from Self magazine but ended up tweaking it a little because we didn't have some of the spices that the original called for. The original recipe can be found here!
The original recipe uses tahini, which is a sesame seed paste used in hummus, but we didn't have any so I left that out and added a little garlic powder. I think next time I would add something else to the chickpeas while they are in the food processor, like roasted peppers, for even more flavor. They could also be made spicy but we kept them toddler friendly :)

My favorite part is the cucumber salad that is served on top... it just screamed summer!! 

Sweet Potato and Chickpea Burgers
1 can chickpeas, drained and rinsed
2 medium baked sweet potatoes, approximately 1 1/2 cups
1/4 tsp baking powder
1/4 tsp black pepper
1 tsp salt
1 tsp garlic powder

In a food processor or blender, blend chickpeas until smooth. Add remaining ingredients and blend.  (The mixture will be pretty smooth; I actually didn't think they would stay in burger form but they did!) Place scoops of mixture on baking sheet and cover tightly with foil. Bake at 375 for 20 minutes. Remove foil and spray top with baking/olive oil spray. Bake, uncovered, for 25 minutes. Flip patties, spray top, and bake for an additional 15 minutes.

Cucumber Dill salad
1 medium cucumber, thinly sliced
1/2 red onion, thinly sliced
1/4 cup chopped fresh dill (we used dried dill, probably about 1 Tbsp.)
2 Tbsp rice vinegar
2 Tbsp extra  virgin olive oil

Combine ingredients and let sit while burgers cook. Enjoy!

Hope you enjoy!!
xo,
Mary