Sweet Potato Chickpea Burgers
- 2 small yams or sweet potatoes
- 1/3 cup chickpea flour
- 2 heaping tablespoons flax meal (or 1 egg) or omit
- 1/4 tsp salt
- 1 tsp cumin
- 1 tbsp Dijon mustard (optional)
- 1/4 cup fresh parsley, or 1 tbsp dried parsley (optional)
- Dash pepper
Bake or steam sweet potatoes till tender. Remove skins, and scoop flesh into a food processor fitted with the S blade.
Add remaining ingredients to food processor and pulse to combine. Scrape the sides of the bowl down and process again, adding as much water as you need to make the mix smooth and uniform. Careful here! If you add even a tablespoon too much, you’ll end up with dough that’s too soft to form into patties. Add the water sloooowly.
Stop as soon as the mix is even, and shape it into two burgers. You can either
bake the burgers at 375 for about twenty-five minutes, or
Spray a pan with coconut oil or other allowable oil and grill them on each side till crispy and cooked through.
Nutrients Per Serving
- Calories: 355
- Protein: 9 g
- Carbohydrate: 51 g
- Fat: 13 g
- Fiber: 7 g
- Sodium: 475 mg
- Potassium: 1115 mg
- Phosphorus: 167 mg