Meatless Monday Recipe – Chickpea Sweet Potato Burgers

27 Aug

Summer is just about over (I know, it’s depressing) but it doesn’t mean you can’t still have your yummy meatless burgers.  This recipe calls for you to bake them in the oven!  Why not give it a try?

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.

INGREDIENTS

  • 1 1/4 cups dried chickpeas (the canned variety will not give you the same results)
  • Olive oil cooking spray
  • 3 tablespoons tahini
  • 1/4 teaspoon freshly 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

PREPARATION

In a bowl, soak chickpeas in 4 cups water for at least 12 hours and up to 24; drain well. Heat oven to 375°. Coat a baking sheet with cooking spray. 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. Stir in sweet potato. In a second bowl, combine cucumber, onion, dill, vinegar and remaining 1/4 tsp salt; set aside. Form chickpea–sweet potato mixture into 4 burgers; place on baking sheet; cover tightly with foil; bake 20 minutes. Remove foil; coat burgers with spray; bake until crisp and golden underneath, 20 to 25 minutes. Flip burgers; coat with cooking spray; bake until crisp on other side, 10 to 15 minutes. Serve burgers with dilly cucumbers.

The skinny

338 calories per serving, 10 g fat (1 g saturated), 50 g carbs, 13 g fiber, 15 g protein

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One Response to “Meatless Monday Recipe – Chickpea Sweet Potato Burgers”

  1. website September 19, 2012 at 8:48 pm #

    Awesome blog article. Great.

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