This burger is centered around one of the oldest consumed crops in the world, chickpeas. They pack a punch with protein, vitamins and minerals.
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
- Yield4 servings
- Energy350 cal
- 1, 15oz can of chickpeas
- 1 small sweet potato, diced (1 ½ cups)
- Small bunch of fresh cilantro, chopped (2 cups loosely packed)
- 2 garlic cloves
- 1 ⅛ cups walnuts
- Optional: ripe avocado slices for topping
Preheat the oven to 390 F.
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.
- Amount per serving
- % Daily Value*Standard DV
- Total Fat26 g78 g33.33%
- Saturated Fat2.5 g20 g12.5%
- Trans Fat0 g
- Cholesterol0 mg300 mg0%
- Sodium290 mg2300 mg12.61%
- Total Carbohydrate23 g275 g8.36%
- Dietary Fiber8 g28 g28.57%
- Total Sugars1 g
- Added Sugars0 g50 g0%
- Protein11 g50 g22%
- Vitamin D (Cholecalciferol)0 IU800 IU0%
- Calcium92 mg1300 mg7.08%
- Iron3 mg18 mg16.67%
- Potassium297 mg4700 mg6.32%