Burger - Sweet Potato Falafel

By LyndaLee

A cross between falafel and a veggie burger, these savoury patties make a hearty meal. Quinoa flakes act as a binding agent and ramp up the protein content, too.

Ingredients

• 2 cups mashed sweet potatoes (about 2 potatoes)
• 1 can (540 mL) chickpeas, drained and rinsed
• 3 cloves garlic , minced
• 2 cups chopped fresh cilantro (with stems)
• 1/3 cup quinoa flakes
• 2 tablespoons each tahini and Asian chili sauce (such as sriracha)
• 2 tablespoons lemon juice
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/4 cup vegetable oil
• 8 buns

Preparation

Step 1

In food processor, pulse together mashed sweet potatoes, three-quarters of the chickpeas, the garlic, cilantro, quinoa flakes, tahini, chili sauce, lemon juice, cumin and salt, scraping down side occasionally, until well mixed. Add remaining chickpeas; pulse a few times just to blend. Mixture should be chunky. Form by scant 1/4 cup into 16 balls.

In large nonstick skillet, heat oil over medium-high heat. Working in batches, add balls, gently pressing to flatten slightly; cook until lightly browned, 2 to 3 minutes per side. Reduce heat if needed to prevent burning. Transfer to parchment paper–lined rimmed baking sheet. Bake in 375°F oven until warmed through, 8 to 10 minutes.

Lightly toast buns, if you wish. Place 2 patties on bottom halves. Garnish with toppings such as sliced avocado, pickled red onion, microgreens or cucumber ribbons (optional). Sandwich with top halves of buns.

Tip from The Test Kitchen: To make mashed sweet potatoes in a flash, using a fork, prick two sweet potatoes; microwave on high until tender, 8 to 10 minutes. When cool enough to handle, slice in half; scrape out flesh.