These chickpea sweet potato edamame burgers had me weak in the knees. All the flavors, pretty crisp, and paired with the rainbow. It’s the ideal lunch or dinner situation.
If I’m making burgers, obviously I had to slap some of my favorite ingredients together and call it a meal. This one features all the goodness and all the plant-based protein from the chickpeas and edamame.
If you have your sweet potato and chickpeas ready, it comes together in a pinch. Here’s a little sweet potato trick that lets you take advantage of your air fryer: if you want to make a sweet potato recipe but don’t want to wrap it in foil and put it in the oven for nearly an hour, just air fry sweet potato cubes for 12-15 minutes. cool them a little, remove the skin, and you have sweet potatoes for any recipe but without the extra time and heat. You’re welcome.
Chickpea Sweet Potato Edamame Burgers
Ingredients
- ½ cup mashed sweet potato ~ 1 medium sweet potato roasted or air fried
- 1.5 cup cooked or canned chickpeas
- ½ cup edamame
- 1 tsp ground coriander
- ½ tsp curry powder
- ½ tsp garlic powder
- ½ tsp paprika
- salt and pepper to taste
- ¼ cup chickpea flour
- ⅓ cup panko breadcrumbs optional, but recommended
- 1 tbsp avocado oil
Instructions
- Roast or air fry your sweet potato until soft. For air frying, air fry cubes at 380 F for 12-15 minutes.
- Add sweet p, chickpeas, edamame, and spices to a mixing bowl. Mash with a potato masher.
- Add chickpea flour and breadcrumbs and combine well.
- Form into patties. Pan fry in avocado oil for 4-5 minutes per side.
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