Ingredients
The following ingredients have 4 Servings
- 1 medium sweet potato
- 1 small onion (quartered)
- 3 garlic cloves
- 1 cup cooked or canned chickpeas (drained and rinsed)
- 1/2 cup panko
- 1/4 cup chickpea flour
- 1/4 cup fresh cilantro
- 1 tbsp. lemon juice
- 2 tbsp. olive oil (divided)
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. salt
- 1/4 tsp. pepper
Instruction
- Preheat oven to 400º. Scrub sweet potato and puncture several times with a knife. Bake until easily pierced with a knife, about 35 minutes. You want it to be slightly firmer than if you were going to eat it like a baked potato. Remove from oven, cut open and allow to cool.
- Scoop sweet potato insides into food processor bowl and add onion, garlic, chickpeas, panko, chickpea flour, cilantro, lemon juice, 1 tablespoon of olive oil, cumin, coriander, salt and pepper. Pulse until chickpeas are well chopped and ingredients are incorporated, stopping to scrape down sides of bowl as needed.
- Test a bit of the mixture by pressing it together with your hands. If it doesn't quite hold together, transfer mixture to a bowl, cover, and refrigerate at least 30 minutes.
- Shape the sweet potato mixture into 4 patties.
- Coat a large skillet with remaining oil and place over medium heat. Working in batches if needed, place patties into skillet and cook until browned on bottoms, about 5 minutes. Flip and cook until browned on opposite sides, about 5 minutes more.
- Serve with your favorite burger/falafel toppings. I recommend some hummus or maple tahini dressing.
