Sweet Potato & Chickpea Burgers with Tahini Yoghurt // I Ate That

• Vegetarian

• Produce

  • 2/3 cup Chickpeas, canned
  • 1 tsp Coriander, ground
  • 1/2 Lemon, Juice of
  • 1 tsp Oregano, dried
  • 1 Sweet potato, medium

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Tahini

• Baking & Spices

  • 1/3 cup Flour
  • 1 pinch Salt
  • 1 Salt and pepper
  • 1 1/2 tsp Smoke paprika

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 4 X burger buns

• Dairy

  • 3/4 cup Greek yoghurt

• Deli

  • 1 Salad

Found on thesugarhit.com

Description

Ingredients

• ¾ cup greek yoghurt
• 2 tbsp tahini
• juice of half a lemon
• salt and pepper
• optional: 1 small clove of garlic, grated or minced
• 1 medium sweet potato
• ⅔ cup canned chickpeas, drained and rinsed
• 1 egg
• ⅓ cup flour
• 1 + ½ tsps smoke paprika
• 1 tsp ground coriander
• 1 tsp dried oregano
• pinch of salt
• olive oil, to cook
• 4x burger buns
• salad of your choice, to serve

Directions

• To make the yoghurt, simply stir all the ingredients together - the sauce may seem grainy and thick at first, but keeps stirring and it will smooth out. If its too thick, add a little water.
• To make the burgers, wash the sweet potato and coarsely grate it to yield about 2 heaped cups. Place in a bowl with the chickpeas, egg, flour and spices and use your hands to squelch the mixture together. You wan to break up some of the chickpeas and leave others whole.
• Heat a non-stick frying pan with a thin layer of olive oil over a medium-high heat.
• Add the salt to the burger mixture and stir through (you want to add it just before cooking, otherwise it will leech liquid out of the sweet potato, making the mixture too wet).
• Scoop out a quarter of the mixture at a time, shape into a patty with your hands and place into the pan. Cook for about 2 minutes a side, or until deep golden and crisp.
• To assemble a burger, slather on plenty of the tahini yoghurt, add a sweet potato patty and top with the salad fixings of your choice!