📖 Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. I really can't stress enough how important parchment paper is for cleanup.
2. In a food processor, combine the cooked sweet potato, drained chickpeas, onion, garlic, breadcrumbs, cumin, coriander, smoked paprika, salt, and pepper. Pulse until the mixture is well combined but still has some texture. You dont want to overdo it with the pulsing.
3. Transfer the mixture to a large bowl. If it seems too wet, add more breadcrumbs, one tablespoon at a time, until it reaches a workable consistency. I always have to do this. It all depends on the chickpeas.
4. Form the mixture into patties, about 1/2 inch thick. Make sure they are uniform in size so they cook evenly. Eyeballing is fine, but try to be consistent.
5. Place the patties on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until they are lightly browned and firm. Make sure you flip them. Nobody likes a soggy burger.
6. While the burgers are baking, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, and a pinch of salt until smooth and creamy. You can add a little honey or maple syrup if you like it sweet.
7. Heat a skillet over medium heat with a tablespoon of olive oil. Carefully transfer the baked patties to the skillet and pan-fry for about 3-4 minutes per side, until they are golden brown and slightly crispy. This step is totally optional, but it really elevates the texture.
8. Serve the sweet potato and chickpea burgers on burger buns with your favorite toppings, such as lettuce, tomato, avocado, and a generous drizzle of the tahini sauce. You can also serve them over a salad or with roasted vegetables.