Chickpea–Sweet Potato Burgers With Dilly Cucumbers |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
Hearty sweet potatoes and chickpeas create a burger that's about as meaty as it gets without using any meat. Dried chickpeas keep these patties crispy; soak them overnight so they're ready to cook when you are. (I used canned chickpeas and time does not include soaking) Ingredients:
1 1/4 cups dried garbanzo beans |
olive oil flavored cooking spray |
3 tablespoons tahini |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon baking powder |
1 teaspoon kosher salt, divided |
1 small sweet potato, peeled and grated |
1 medium cucumber, peeled and thinly sliced |
1/2 small red onion, thinly sliced |
1/4 cup chopped fresh dill |
2 tablespoons rice vinegar |
Directions:
1. In a bowl, soak chickpeas in 4 cups water for at least 12 hours and up to 24; drain well.
2. Heat oven to 375°.
3. Coat a baking sheet with cooking spray.
4. In a food processor, process chickpeas, tahini, black pepper, baking powder and 3/4 tsp salt, scraping down sides as necessary, until mixture holds together when pinched, 2 minutes; transfer to a bowl.
5. Stir in sweet potato.
6. In a second bowl, combine cucumber, onion, dill, vinegar and remaining 1/4 tsp salt; set aside.
7. Form chickpea–sweet potato mixture into 4 burgers.
8. place on baking sheet; cover tightly with foil; bake 20 minutes.
9. Remove foil; coat burgers with spray; bake until crisp and golden underneath, 20 to 25 minutes.
10. Flip burgers; coat with cooking spray; bake until crisp on other side, 10 to 15 minutes.
11. Serve burgers with dilly cucumbers.
|
|