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 ♡♡

INGREDIENTS

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



PREPARATION

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.

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 ♡♡

INGREDIENTS

  • 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

PREPARATION

  1. 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.