Ingredients

The following ingredients have 4 Servings
  • 1 sweet potato (1 cup)
  • 1 ½ cups cooked chickpeas (drained and rinsed)
  • 1 cup cooked quinoa
  • 1 cup quinoa flour (preferably toasted or flour of choice)
  • 1/3 cup pepitas (pumpkin seeds)
  • 1/3 cup chopped cilantro
  • 1 cup diced red onion
  • 3 cloves garlic (minced)
  • 1 egg (beaten, or flax egg)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chile powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt
  • Sauce
  • 1 cup Greek yogurt (dairy or non-dairy)
  • ½ avocado (peeled, pitted and mashed)
  • ¼ cup fresh cilantro (chopped)
  • 2 tablespoons minced red onion
  • 1 teaspoon minced garlic
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground black pepper

Instruction

  • Preheat oven to 400 degrees. Pierce sweet potatoes several times with a fork. Plack on a baking sheet and cook for 50 to 60 minutes, until tender. Allow to cool. Discard skin and mash.
  • If using flax egg, combine 1 tablespoon ground flax seed with 3 tablespoons warm water. Mix well and set aside.
  • In a food processor pulse 1 cup of the potato, chickpeas, quinoa, flour, pepitas, cilantro, onion, garlic, egg, Dijon, chile powder, cumin, paprika and salt until the mixture is chunky. (Do not over process.) Form into 6 patties and refrigerate for at least 1 hour.
  • Heat a grill pan or indoor grill to medium high and brush with oil. (You may also use and outdoor grill.) Cook for 10 minutes per side.
  • To make the sauce combine ingredients in a food processor and process until smooth.