Yields: 4 burgers Prep time: 20 minutes Cook time: 20 minutes
Ingredients:
- 1 cup cooked chickpeas, drained and rinsed
- 1 medium sweet potato, peeled and diced
- 1/2 cup rolled oats
- 1/4 cup chopped cilantro
- 1 tbsp grated ginger
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Olive oil, for cooking
For the Coconut Lime Crema:
- 1/2 cup full-fat coconut milk
- 1 tbsp lime juice
- 1 tsp honey
- Pinch of salt
Instructions:
- Preheat oven to 400°F (200°C). Toss sweet potato with a drizzle of olive oil, salt, and pepper. Roast for 20 minutes, or until tender.
- While the sweet potato is roasting, combine chickpeas, oats, cilantro, ginger, cumin, coriander, paprika, cayenne (if using), salt, and black pepper in a food processor. Pulse until well combined but still slightly chunky.
- Mash the roasted sweet potatoes with a fork. Add to the chickpea mixture and pulse until everything is evenly incorporated.
- Form the mixture into four patties. Heat a drizzle of olive oil in a skillet over medium heat. Cook burgers for 4-5 minutes per side, or until golden brown and heated through.
- To make the crema, whisk together coconut milk, lime juice, honey, and salt in a bowl. Taste and adjust sweetness if needed.
- Serve the burgers on buns with your favorite toppings and a generous dollop of coconut lime crema.