Curried Sweet Potato Chickpea Burgers
Curried Sweet Potato Chickpea Burgers are made with turmeric, curry, and cumin then topped with a creamy tahini cilantro sauce. They’re perfect to prep for quick and healthy lunches or dinner. (vegan + gluten-free)
It has been way too long since I’ve posted a veggie burger recipe. This was the last time which was almost 10 months ago. Blasphemy, I tell you!
Sorry, I have a bad habit of using that word at inappropriate times.
Really though, veggie burgers are a way of life for me. I love that you can pack so many healthy nutrients in one little patty and have it waiting for you, ready to reheat at a moment’s notice. They were one of the first things I made on a regular basis since becoming vegetarian.
They’re also incredibly versatile in that you can use whatever flavor combination you want. I’m clearly a fan of sweet potatoes, seeing how this is my sixth burger recipe on here that uses them. It’s just so hard to resist when I know they provide a ton of powerhouse nutrients like fiber, potassium, and skin-glowing vitamin A. Plus they taste good, duh.
While I might have more than enough sweet potato recipes on my site, I’m seriously lacking in the Indian department. I may need to take a few cooking classes before I attempt making any classics but for now I’m happy to get some of those delicious spices in burger form.
With these Curried Chickpea Burgers we’re using a few of the more common ones: cumin, curry and turmeric. I’m always trying to think up new ways to use turmeric because of how good it is for you. I know turmeric milk is having a moment right now but I haven’t had a chance to try any yet. That’s on my to-do list!
In addition to the sweet potato and spices we have oats and chickpeas for protein, jalapeño for a (very mild) little kick, fresh squeezed lemon juice, garlic and fresh cilantro.
Everything gets thrown into a food processor and finely chopped before being mixed together in a large bowl. After that all you have to do is form it into separate patties and bake in the oven for 30 minutes.
I should mention that I chose to bake them instead of cook them in the skillet because I wanted to make them vegan without using any flax eggs. Baking allows them to hold together better and also omits the need for any oil. So it’s a win-win situation.
While they’re baking you can make the cilantro sauce by throwing everything in the food processor again. That way, by the time you’re finished, there’s only two dishes to clean. You can thank me later. ;)
Curried Sweet Potato Chickpea Burgers
Yield: 6 burgers
Prep Time: 15
Cook Time: 30
Total Time: 45
For the Burgers
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup rolled oats (certified gluten-free, if needed
- 1 jalapeno, cored and roughly chopped
- 2 teaspoons turmeric
- 2 teaspoons cumin
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne (optional)
- juice of 1 lemon (or lime)
- 1 cup peeled and diced sweet potato (approx. 1 medium size potato)
- 3 garlic cloves
- 1/2 cup cilantro
For the Cilantro Tahini Sauce
- 1/3 cup tahini (sesame paste)
- juice of 2 limes + 1 lemon
- 3/4 cup cilantro
- 1 teaspoon pure maple syrup
In a food processor, combine the chickpeas, oats, jalapeno, spices and lemon juice. Pulse for about 10 seconds, until finely chopped as pictured above. You should be able to press the mixture between your fingers and have it hold together. Transfer it to a large bowl and set aside.
Next add the sweet potato, cilantro, and garlic in the food processor and pulse for about 15 seconds, until finely chopped. Transfer it to the large bowl along with the chickpea mixture then stir everything together until well combined.
To make the cilantro sauce, combine all of the ingredients in the food processor (after rinsing) then blend until smooth. Add water as needed to thin.
Preheat the oven to 400°F and line a baking sheet with parchment paper. Using your hands, form the mixture into 6 separate patties. Bake in the oven for 30 minutes, carefully flipping each one at 15 minutes. Allow to cool for 5-10 minutes. Serve warm with cilantro sauce and lettuce wrap (optional). Leftovers can be stored in the refrigerator for up to 3 days. You can also freeze them prior to cooking, if desired.