The soft sweet potato blends with the stiffer garbanzo bean to create a firm, yet tender burger, perfect in a bun or as an entree.

Recipe tips:  Freeze leftover patties and have them on hand for a quick-fix lunch.  These patties are also great for chopping over salads.


  • 1 medium sweet potato
  • 1 (15.5 oz.) can garbanzo beans, rinsed and drained
  • 3 tablespoons whole wheat flour
  • 1 tablespoon tahini or nut butter
  • ½ cup quick oats
  • 1 teaspoon pure maple syrup
  • ½ teaspoon garlic powder
  • 1 small onion, minced
  • 1 teaspoon salt (or to taste)
  • ¼ teaspoon cayenne


  • Poke holes in a sweet potato and microwave on high for 7-8 minutes.
  • Remove skin and place sweet potato in a large bowl. Add remaining ingredients and use potato masher or fork to mash ingredients.
  • Measure ¼ cup of batter and form into patties.
  • Place on a lightly sprayed baking sheet and bake at 375°F for 30 minutes, flipping the patties halfway through. Burgers should be lightly brown.

Ready in about 45 minutes
Makes 10 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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