Mediterranean Chickpea Burgers

By foodiva

Ingredients

• 1 large sweet potato, baked whole (approximately 1 cup once cooked)
• 1/2 cup chickpeas, cooked and coarsely mashed
• 1/4 cup kalamata olives, sliced
• 1/4 cup roasted red bell peppers, diced
• 2 cloves garlic, minced
• 3 tbsp red onion, finely minced
• 3 tbsp fresh parsley, finely chopped
• 1/4 cup dry rolled oats, ground into meal
• 1 tbsp onion powder
• 1/2 tsp cumin powder
• 1/8 tsp cayenne, or to taste
• 1/4 tsp freshly ground black pepper
• 3/4 tsp salt (optional)
• Suggested toppings: pickles, hummus, pickled onions, and/or sweet chili sauce.

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from rebootwithjoe.com

Preparation

Step 1

Juicing vs. Blending

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Juicing vs. Blending

Blender Buying Guide

These flavor-packed veggie burgers with olives, chickpeas, and spices are at home whether they are in a burger bun, in a wrap, or served bunless. This is a favorite recipe of my students in the

Directions:

Be sure you do not steam or boil the sweet potatoes since they will retain too much water, making the burger batter quite wet.)

To prepare the burger mixture: In a mixing bowl, toss together all ingredients except the oats, pressing the potato until the mixture begins to bind. If the mixture is a bit too moist, add some of the rolled oats — they will help to absorb a bit of the excess moisture. You will likely need all of the oats, but not necessarily, so just add them a bit at a time until the burger holds together slightly when gently squeezed in your hand.

To bake the burgers, place them into a pre-heated 400°F (205°C) oven.

Form the mixture into burger size patties or into small sliders, and place on a nonstick baking sheet.

Bake for 20 minutes, flip, and continue baking for an additional 5 to 8 minutes, or until both sides are golden.

Serve on whole-wheat buns (or slider buns), in pitas or wraps, or bun-less.

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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