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||(15.5 oz.) can||garbanzo beans, rinsed and drained|
|3||tablespoons||whole wheat flour|
|1||tablespoon||tahini or nut butter|
|1||teaspoon||pure maple syrup|
|1||teaspoon||salt (or to taste)|
- 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.