Smoky Barbecue Sweet Potato Chickpea Burgers

Been a low-oil and salt since early 2015. Have a Pinterest site: paulgabriel but love Copy Me That because it allows me to make recipes my own!

one 15 oz can low-sodium chickpeas, drained and rinsed well (or 1 ½ cups cooked, 255g)

1 cup (230g) cooked mashed sweet potato (either roasted whole or microwaved, don't steam)

½ cup + 2 tablespoons (150g) smoky barbecue sauce (either your favorite store-bought or my recipe below is recommended!)

¼ cup coarse medium-grind cornmeal (it must be medium-grind or the burgers will be too mushy, I use Bob's Red Mill)

1 teaspoon chili powder

½ teaspoon smoked paprika

¼ teaspoon salt

Optional veggie add-ins: corn, green onions, chopped parsley

5 MINUTE SMOKY BBQ SAUCE

1 cup tomato puree/sauce

2 tablespoons pure maple syrup

4 teaspoons apple cider vinegar

¼ to ½ teaspoon fine sea salt

2 teaspoons liquid smoke

1 tablespoon worcestershire sauce

1 teaspoon garlic powder

I use this scale.

Directions at thevegan8.com

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