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Servings: 4

Servings: 4
Ingredients
  • ¼ cup sweet potato, mashed
  • 1 tbsp ground flax eggs (and 1 tbsp warm water)
  • Extra Virgin Olive Oil
  • 2 garlic cloves, minced
  • 1 small red bell pepper, roasted*
  • 1 jalapeno peppers, seeds removed and minced
  • 1 tsp ground cumin
  • ¼ tsp onion powder
  • ¼ tsp chili powder - you can used regular or chipotle chili. I use chipotle.
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tsp Sriracha sauce**
  • ¼ cup whole wheat bread crumbs
  • ¼ cup cilantro, chopped
  • ¼ tsp freshly ground pepper
  • salt to taste
  • 4 Whole Wheat Buns
Steps
  1. Microwave or bake the sweet potato before mashing. If you boil or steam it, it may add too much water to the recipe and make it fall apart.
  2. Prepare flax egg by mixing the flaxseed in with 1 tbsp of warm water. Set aside (for about 10 minutes).
  3. Heat oil in a pan over medium heat and fry jalapeno* for 4 minutes, then add garlic, cumin, onion powder and chili powder. Cook for 1 minute longer. Set aside.
  4. Drain and rinse the chickpeas. Give them a good shake to remove as much of the water as possible (even pat dry if you can) and then put them in the food processer. I give it around 7 pulses. You want little a little texture, but not paste. Put into a large bowl.
  5. Add the fried pepper mix, bread crumbs, flax egg, Sriracha sauce, bread crumbs, cilantro and sweet potato to the bowl and black pepper (if you roasted the peppers already add them here). Mix with your hands and then add salt to taste. Form into 4 patties and set in the freezer for 30 minutes.
  6. Heat oven to 350 and bake patties on parchment paper or a silicone mat for 30 minutes, turn once after 15 minutes.
  7. Let cool for 5 minutes to set before putting on buns.
Notes
  • * if you're not roasting the bell pepper first, fry them with the jalapeno in step #. I like to roast mine in my air fryer by coating them in EVOO and placing them under the broiler feature for 10 minutes. In the winter I roast them on my gas stovetop.
  • ** the Sriracha sauce I use
 

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