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THESE 30 MINUTE SWEET POTATO FALAFEL BURGERS ARE ALL KINDS OF WONDERFUL

One thing that we’ve learned here at the SPUD office is that food hybrids aren’t always logical. Sure, sushi doughnuts look pretty, but you’d better be working with some seriously sticky rice or else that donut is going to fall apart the moment you pick it up. Avocado lattes? Food hybrid, or millennial’s way of flipping off Tim Gurner for advising us to stop spending so much money on avocado toast if we ever want to buy a house?

Falafel and burgers are a match made in heaven.

All of this to say, sometimes two foods are married for reasons beyond being perfect for each other, but that is not the case with these sweet potato falafel burgers. A wholesome, plant-based cross between a full on falafel ball and your favourite homemade sweet potato veggie burgers, these patties are the epitome of comfort food. Imagine  all of the garlicky, cilantro zest of falafel, combined with sweet potato and quinoa flakes, bringing everything to the perfect crispy on the outside, chewy on the inside texture,

The perfect Meatless Monday meal.

If you’re trying to introduce a few plant-based favourites into your household, this is a never-fail recipe. Garnish your burgers the same way you would a falafel wrap. Spread a generous layer of hummus onto the buns, add some tzatziki, red onion, micro greens, tomatoes, and few grinds of freshly ground black pepper. I promise you, there will be no leftovers.

Sweet Potato Falafel Burgers

Ingredients:

  • 2 sweet potatoes (about 2 cups)
  • 1 can chickpeas, drained and rinsed
  • 3 cloves garlic
  • 2 cups chopped fresh cilantro
  • 1/3 cup quinoa flakes
  • 2 tablespoons each tahini and Asian chili sauce
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 8 vegan buns

Directions:

  1. Use a fork to poke holes in two sweet potatoes, then microwave the potatoes on high for 8-10 minutes. When tender, slice potatoes in half and scoop out the insides, and place inside a food processor or blender.
  2. Add three-quarters of the chickpeas, garlic, cilantro, quinoa flakes, tahini, chili sauce, lemon juice, cumin, and salt to the food processor. Pulse a few times until mixture is chunky.
  3. Form ¼ cups worth of mixture into balls. Recipe should make about 16. Set aside.
  4. In a nonstick skillet, heat up oil over medium-high heat. Frying only a few at a time, add balls to the pan, flattening them slightly. Cook for between 2-3 minutes per side, or until lightly browned. If pan is too hot, reduce heat to prevent burning.
  5. Transfer to parchment-lined baking sheet. Heat oven to 375F and bake for 8-10 minutes.
  6. Toast buns, and garnish with your favourite burger toppings!

 

We’re almost at the end of national burger month, and we’ve been having fun experimenting with unique burger recipes. If falafel isn’t your thing, try out our recipes for Pork Gyoza Burgers, Vegan Peanut Butter Burgers or our Toasted Sesame Tuna Burgers.

Got a favourite unique burger recipe of your own? We’d love to try it! Let us know what we’re missing in the comments.

 

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