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.
- Prep time 15 minutes
- Total time 30 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Method
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.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 905 mg
- Sugars 9 g
- Protein 11 g
- Calories 390
- Total fat 10 g
- Potassium 333 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 65 g
%RDI
- Iron 31
- Folate 20
- Calcium 6
- Vitamin A 105
- Vitamin C 22
