This is one of my favourite burger recipes right after my curried walnut lentil burgers. Speaking of which, I haven’t made them in forever so I probably should add them to next week’s dinner schedule. 😉
These sweet potato falafel burgers are easy to make and they taste great. The original recipe comes from ConnoisseurusVeg.com. I’ve adjusted her recipe to our tastebuds, so my version includes more chickpeas, additional seasonings, and a flax egg instead of oil.
A flax egg is basically 1 tablespoon of ground flaxseed mixed with 3 tablespoons of warm water. I use it in this recipe as a binder. It helps hold everything together and adds some healthy fats to the burger (as well as fibre).
If you prefer wraps, make smaller patties. I like them wrapped in homemade spelt chapati with plenty of fresh tomato, cucumber and red onion. We brought these wraps on our last hike and they were just so good. 🙂
I also prefer using a tablespoon of tamarind paste instead of fresh lemon juice. If you don’t have tamarind paste in your pantry, lemon juice will work fine. You definitely want something acidic to balance the flavours in the burger so I wouldn’t recommend skipping it.
Here’s my recipe video if you want to see how I make them:
- 1 medium sweet potato
- 1 small onion, diced
- 1/8 tsp garlic powder
- 1 can chickpeas, drained
- 1/2 cup bread crumbs
- 1/4 cup chickpea flour
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp lemon juice or tamarind paste
- 1 Tbsp ground flax seed
- 3 Tbsp warm water
Peel and chop the potato into medium-sized chunks. Steam it in the microwave or on the stovetop. To steam it on the stovetop, place a collapsible metal steamer basket in a small pot. Add enough water to the pot until it reaches the bottom of the steamer basket and place sweet potato chunks on top. Heat on high heat until water boils then lower the heat so it barely simmers. Leave it covered and steam for 15 minutes. You know it's done if the sweet potato is soft when you poke it with a fork. Remove from the heat and take the lid off so it can cool.
Meanwhile, mix 1 Tbsp. ground flaxseed with 3 Tbsp. warm water in a small cup. Let it thicken while you prep the rest of your ingredients.
If you have a food processor, add everything to that and process until everything comes together. You can also use an immersion blender instead. Add everything to a large bowl and blend together. It’s okay if it’s a bit chunky.
Form the mixture into patties. Place them on a parchment-lined cutting board or pan. If it’s too sticky you can add more breadcrumbs. You can make 5-6 burgers depending on how thick you like them. At this point, I let them chill in the fridge until dinner time but you could just cook them right away.
Heat a pan over medium heat. Place patties onto the pan (a few at a time, whatever can fit into the pan without crowding) and cook until the bottom of the burger patty browns, around 5-6 minutes. Flip and cook until browned on the other side (around 5-6 minutes more).
Top your burgers with avocado, tomato, onion, mustard, hot sauce, vegan cheese, nutritional yeast...ENJOY!
- You could bake these patties too but I haven’t tried it yet. I’m not sure how long to bake them. Let me know if you do!
- The original recipe called for 1/4 cup fresh coriander (cilantro) but I left it out since Kuba doesn’t like it. 😉 Another fresh herb like parsley would have been nice too.
- You don't need Italian seasoning in this recipe if you're adding fresh herbs. Feel free to try other dried herbs as well.
- Try using other canned beans instead of chickpeas.
- Try using other flours instead of chickpea flour.
- Use any seasonings you like. 🙂