I used this recipe for dinner the other night. Overall it was really good (especially the dilly cucumbers) but I think next time ionstead of tahini I’ll use maple syrup to give the burgers a sweeter flavor.
♡♡ Recipe Below ♡♡
- 1 1/4 cups dried chickpeas
- Olive oil cooking spray
- 3 tablespoons tahini
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon baking powder
- 1 teaspoon kosher salt, divided
- 1 small sweet potato, peeled and grated
- 1 medium cucumber, peeled and thinly sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped fresh dill
- 2 tablespoons rice vinegar
In a bowl, soak chickpeas in 4 cups water for at least 12 hours and up to 24; drain well. Heat oven to 375°. Coat a baking sheet with cooking spray. In a food processor, process chickpeas, tahini, black pepper, baking powder and 3/4 tsp salt, scraping down sides as necessary, until mixture holds together when pinched, 2 minutes; transfer to a bowl. Stir in sweet potato. In a second bowl, combine cucumber, onion, dill, vinegar and remaining 1/4 tsp salt; set aside. Form chickpea–sweet potato mixture into 4 burgers; place on baking sheet; cover tightly with foil; bake 20 minutes. Remove foil; coat burgers with spray; bake until crisp and golden underneath, 20 to 25 minutes. Flip burgers; coat with cooking spray; bake until crisp on other side, 10 to 15 minutes. Serve burgers with dilly cucumbers.