This burger is centered around one of the oldest consumed crops in the world, chickpeas. They boost digestion, stabilize sugar levels and pack a punch with protein, vitamins and minerals.
1 15oz can of chickpeas
1 small sweet potato, diced (1 ½ cups, 220g)
Small bunch of fresh cilantro, chopped (2 cups loosely packed, 20g)
2 garlic cloves
1 ⅛ cups walnuts (100g)
Optional: ripe avocado slices for topping
Preheat the oven to 390f or 200c
Boil sweet potato cubes until soft.
Drain chickpeas, reserve liquid.
Make a ‘flour’ from the walnuts: put them in a baggie and roll with a rolling pin (can even use a heavy can or bottle) to crush. Or use a food processor if you have one. Set aside 3 tsp of the walnut flour.
Add potato, chickpeas, garlic, cilantro and walnuts to a large bowl and mash together with a masher until combined. Can add 1-2 tsp of reserved chickpea liquid if needed. Or use a food processor.
Place bowl in fridge for 10 minutes to chill (this makes it easier to form a patty).
Put the 3 tsp of ground walnuts onto a plate, ready to lightly coat the patties.
Using your hands, form mixture into a ball (wet hands may help here), compress the ingredients well to ensure the patties don’t break up when cooking. Next roll the ball lightly in the walnut flour, then flatten each into a patty.
Create similar shape and size patties so they bake evenly.
Place onto a baking tray and bake for 30 minutes, flipping the patties at 15 minutes.
Serve with salad, on a bun, or in a lettuce wrap. We like to top with sliced avocado.
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