Why You’ll Love This Sweet Potato Chickpea Burgers
- They’re seriously satisfying. These burgers have a hearty, substantial texture that truly fills you up, thanks to the dynamic duo of sweet potato and chickpeas. You won’t be left searching for a snack an hour later.
- The flavour is anything but boring. We’re not just mashing two ingredients together. A blend of warming spices like cumin and smoked paprika, along with fresh parsley and a hint of garlic, creates a complex taste that’s smoky, sweet, and savoury all at once.
- They’re wonderfully versatile. Crumble one over a salad, enjoy it on a classic burger bun with all the fixings, or even eat it on its own with a side of yoghurt dip. They’re a fantastic meal-prep option that reheats like a dream.
- You can feel great about eating them. Packed with fibre, vitamins, and plant-based protein, these burgers are a delicious way to fuel your body. They’re a feel-good meal in every sense of the phrase.
Ingredients & Tools
- 1 large sweet potato (about 400-450g)
- 1 can (400g) chickpeas, rinsed and drained
- 1/2 red onion, finely diced
- 2 cloves garlic, minced
- 1 large handful fresh parsley, roughly chopped
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chilli flakes (optional, for a bit of heat)
- 3 tbsp chickpea flour (also called gram flour) or all-purpose flour
- 2 tbsp tahini or olive oil
- 1/2 tsp sea salt
- Freshly ground black pepper
- 1-2 tbsp olive oil or avocado oil, for frying
Tools: A baking sheet, fork, mixing bowl, potato masher or fork, and a large skillet.
The chickpea flour is our secret weapon here—it acts as a brilliant binder without making the patties gummy. And using tahini instead of another fat adds a subtle nutty depth that really complements the other flavours. Honestly, it makes a difference.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Get your sweet potato right. The key to a burger that holds together is using a sweet potato that is thoroughly cooked and, crucially, well-drained. After roasting or boiling, let it cool slightly and then mash it in a colander to let any excess steam and moisture escape. A watery potato mash is the enemy of a firm patty.
- Don’t over-process the chickpeas. We want texture! If you use a food processor, pulse the chickpeas just a few times until they are broken down but still chunky. If mashing by hand, leave some whole chickpeas for little bursts of creamy goodness. A completely smooth mixture can become pasty.
- Taste your mix before forming patties. This is the single most important step for any burger, veggie or otherwise. Cook a tiny spoonful in your skillet for a minute and taste it. Does it need more salt? More spice? Now is the time to adjust, not after you’ve cooked all four patties.
- Chill time is your friend. If you have an extra 30 minutes, pop the formed patties in the fridge. This helps them firm up significantly, resulting in a less fragile burger that’s easier to flip and has a better crust.
How to Make Sweet Potato Chickpea Burgers
Step 1: Cook and Prep the Sweet Potato. First, preheat your oven to 200°C (400°F). Prick your sweet potato all over with a fork, place it on a baking sheet, and roast for about 45-50 minutes, or until it’s very tender all the way through when pierced with a knife. Alternatively, you can peel and cube the potato and boil it for 15-20 minutes until soft. Once cooked, let it cool until you can handle it. Then, slice it open and scoop the flesh into a colander. This is crucial—let it sit for a few minutes to drain off excess moisture. Mash it roughly with a fork right there in the colander.
Step 2: Combine Your Base Ingredients. In a large mixing bowl, add the mashed sweet potato. To this, add the rinsed and drained chickpeas. Now, here’s the texture part: use a potato masher or a fork to mash the chickpeas into the sweet potato. You’re aiming for a mixture where the chickpeas are broken down but you still have some texture and a few whole chickpeas are fine—they add a nice bite.
Step 3: Add the Flavour Boosters. Now for the good stuff. Add the finely diced red onion, minced garlic, chopped parsley, cumin, smoked paprika, chilli flakes (if using), salt, and a good grind of black pepper. Drizzle in the tahini (or olive oil). Mix everything together thoroughly with a spatula or your hands. You’ll notice the mixture starting to come together.
Step 4: Incorporate the Binder. Sprinkle the chickpea flour over the mixture. This is what will hold our burgers together. Mix it in well until you no longer see dry spots of flour. The mixture should be moist but not overly sticky. If it feels too wet to form a patty, you can add another tablespoon of chickpea flour. At this point, do the taste test—cook that little spoonful and adjust the seasoning if needed.
Step 5: Form the Patties. Divide the mixture into four equal portions. With damp hands—this prevents sticking—shape each portion into a firm, compact patty about 2.5 cm (1 inch) thick. Press them together well. If you have time, place them on a plate and refrigerate for 30 minutes. You’ll notice they firm up nicely.
Step 6: Cook to Perfection. Heat 1 tablespoon of oil in a large non-stick or cast-iron skillet over medium heat. When the oil shimmers, carefully add the patties (don’t overcrowd the pan; cook in batches if needed). Cook for 4-5 minutes on the first side, until a deep golden-brown crust forms. You’ll hear a gentle sizzle. Carefully flip them and cook for another 4-5 minutes on the other side. If they’re browning too quickly, reduce the heat slightly. You’re looking for a crisp exterior and a heated-through centre.
Serving Suggestions
Complementary Dishes
- Classic Crispy Oven Fries — You can’t beat the classic burger-and-fries combo. Baking them in the oven keeps things lighter and allows you to multitask while your burgers cook.
- A Simple Zesty Slaw — The fresh, crunchy, and slightly acidic bite of a cabbage-based slaw cuts through the richness of the burger beautifully, balancing the whole meal.
- Sautéed Garlicky Greens — A quick side of kale or spinach sautéed with a little garlic and lemon juice adds a pop of colour and nutrients, making the plate feel complete.
Drinks
- A Crisp Lager or Pale Ale — The slight bitterness and carbonation of a cold beer are a fantastic partner for the smoky, earthy flavours of the burger.
- Sparkling Water with Lemon and Mint — For a non-alcoholic option, the bubbles and citrus cleanse the palate between each delicious bite, making everything taste brighter.
- Iced Hibiscus Tea — Its vibrant colour and tangy, slightly tart flavour profile offer a refreshing contrast that’s unexpectedly perfect with the sweet and smoky notes.
Something Sweet
- Grilled Peach Halves with Yoghurt — The warm, caramelised peaches over a cool dollop of creamy yoghurt is a simple, elegant dessert that continues the feel-good theme.
- Dark Chocolate-Dipped Strawberries — A few of these satisfy a sweet tooth without being overly heavy. The bitterness of dark chocolate is a great finish.
- A Small Scoop of Mango Sorbet — It’s light, fruity, and the perfect cool-down after your meal, especially on a warmer day.
Top Mistakes to Avoid
- Mistake: Using a watery sweet potato mash. This is the number one reason veggie burgers fall apart. If your mashed potato is too wet, it creates a sludge that can’t bind properly. Taking the time to drain it in a colander is non-negotiable.
- Mistake: Skipping the taste test. I’ve messed this up before too… and ended up with bland burgers. Seasoning from the outside after cooking isn’t the same. That quick pan-fry of a tiny bit of the mixture is your insurance policy for a perfectly seasoned burger.
- Mistake: Flipping the patties too early. Impatience is the enemy of a good crust. If you try to flip the burger and it sticks or breaks, it likely needs another minute to develop a proper sear that will release it naturally from the pan.
- Mistake: Over-processing the mixture. If you turn everything into a uniform paste, the texture becomes unappealingly mushy. We want a burger with substance and bite, not baby food.
Expert Tips
- Tip: Make a double batch for easy freezer meals. These burgers freeze exceptionally well. Cook them as directed, let them cool completely, then wrap each patty individually in parchment paper and store in a freezer bag. Reheat from frozen in a skillet or oven for a quick, healthy meal anytime.
- Tip: Add a “flavour bomb” ingredient. For an extra layer of deliciousness, try stirring in 2 tablespoons of sun-dried tomatoes (chopped) or a tablespoon of capers (rinsed and chopped) into the mixture. They add little bursts of intense flavour.
- Tip: Use an ice cream scoop for even portions. For perfectly uniform patties that cook at the same rate, use a large ice cream scoop to portion out the mixture before shaping with your hands. It’s a little hack that makes a big difference.
- Tip: Bake them for a hands-off approach. If you prefer not to pan-fry, you can bake the patties on a parchment-lined baking sheet at 200°C (400°F) for about 20-25 minutes, flipping halfway through. They’ll be slightly less crispy but still delicious.
FAQs
Can I make these burgers gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you use certified gluten-free chickpea flour (which is naturally GF, but check the packaging) or another GF flour like oat flour or a 1:1 baking blend. Just be sure all your other ingredients, like spices, are from a trusted gluten-free source to avoid cross-contamination.
Can I bake these instead of pan-frying?
You sure can. Baking is a great option for a lighter meal or if you’re making a larger batch. Preheat your oven to 200°C (400°F) and place the formed patties on a parchment-lined baking sheet. Lightly brush or spray them with oil and bake for 20-25 minutes, carefully flipping them halfway through. They won’t get quite as crispy as the pan-fried version, but they’ll still be wonderfully tasty and firm.
My mixture is too wet. What can I do?
Don’t worry, this happens! The moisture content of sweet potatoes can vary. The easiest fix is to add more binder. Sprinkle in another tablespoon of chickpea flour and mix it in. If it’s still too wet, add another. You can also let the mixture sit for 10 minutes; the flour will absorb some of the excess moisture. Chilling the patties before cooking is also extra important in this scenario.
How long will these burgers keep in the fridge?
Once cooked and cooled, store the patties in an airtight container in the refrigerator for up to 4 days. They reheat beautifully in a toaster oven, air fryer, or a skillet over medium heat until warmed through. I don’t recommend reheating in the microwave as they can become soft.
Can I use canned sweet potato?
You can, but be very cautious. Canned sweet potato is often packed in syrup or has a much higher water content. If you use it, you must drain it extremely well and pat it dry with paper towels. Even then, the texture might be a bit different. Using a fresh, roasted sweet potato is highly recommended for the best flavour and texture results.
Sweet Potato Chickpea Burgers
Whip up incredibly moist & flavorful Sweet Potato Chickpea Burgers! This easy, foolproof recipe delivers hearty plant-based patties that hold together perfectly. A satisfying meal everyone will love.
Ingredients
Ingredients
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1 large sweet potato (about 400-450g)
-
1 can chickpeas (400g, rinsed and drained)
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1/2 red onion (finely diced)
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2 cloves garlic (minced)
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1 large handful fresh parsley (roughly chopped)
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1 tsp ground cumin
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1/2 tsp smoked paprika
-
1/4 tsp chilli flakes (optional, for a bit of heat)
-
3 tbsp chickpea flour (also called gram flour or all-purpose flour)
-
2 tbsp tahini or olive oil
-
1/2 tsp sea salt
-
freshly ground black pepper
-
1-2 tbsp olive oil or avocado oil (for frying)
Instructions
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Cook and Prep the Sweet Potato. First, preheat your oven to 200°C (400°F). Prick your sweet potato all over with a fork, place it on a baking sheet, and roast for about 45-50 minutes, or until it's very tender all the way through when pierced with a knife. Alternatively, you can peel and cube the potato and boil it for 15-20 minutes until soft. Once cooked, let it cool until you can handle it. Then, slice it open and scoop the flesh into a colander. This is crucial—let it sit for a few minutes to drain off excess moisture. Mash it roughly with a fork right there in the colander.01
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Combine Your Base Ingredients. In a large mixing bowl, add the mashed sweet potato. To this, add the rinsed and drained chickpeas. Now, here's the texture part: use a potato masher or a fork to mash the chickpeas into the sweet potato. You're aiming for a mixture where the chickpeas are broken down but you still have some texture and a few whole chickpeas are fine—they add a nice bite.02
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Add the Flavour Boosters. Now for the good stuff. Add the finely diced red onion, minced garlic, chopped parsley, cumin, smoked paprika, chilli flakes (if using), salt, and a good grind of black pepper. Drizzle in the tahini (or olive oil). Mix everything together thoroughly with a spatula or your hands. You'll notice the mixture starting to come together.03
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Incorporate the Binder. Sprinkle the chickpea flour over the mixture. This is what will hold our burgers together. Mix it in well until you no longer see dry spots of flour. The mixture should be moist but not overly sticky. If it feels too wet to form a patty, you can add another tablespoon of chickpea flour. At this point, do the taste test—cook that little spoonful and adjust the seasoning if needed.04
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Form the Patties. Divide the mixture into four equal portions. With damp hands—this prevents sticking—shape each portion into a firm, compact patty about 2.5 cm (1 inch) thick. Press them together well. If you have time, place them on a plate and refrigerate for 30 minutes. You'll notice they firm up nicely.05
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Cook to Perfection. Heat 1 tablespoon of oil in a large non-stick or cast-iron skillet over medium heat. When the oil shimmers, carefully add the patties (don't overcrowd the pan; cook in batches if needed). Cook for 4-5 minutes on the first side, until a deep golden-brown crust forms. You'll hear a gentle sizzle. Carefully flip them and cook for another 4-5 minutes on the other side. If they're browning too quickly, reduce the heat slightly. You're looking for a crisp exterior and a heated-through centre.06
