This recipe took a little bit of advance planning since it required soaking the chickpeas. It allowed me to do a lot of the prep work the night before, including grating the sweet potato and making the cucumber salad. Though I must admit that I definitely dug into the cucumber salad that night…it’s easy to forget how delicious something so simple can be. I will definitely be making the cucumber salad again. The original recipe for the cucumbers included 1/4 tsp of salt, but I left it out since I used seasoned rice vinegar.
The next day all I had to do was blend and bake. Canned chickpeas would also probably work in this recipe (1 1/4 cups dried = 3 cups after soaking). They got a bit overcooked, and I adjusted the times below to try to account for that. They tasted ok, a little bland, a little dry…I probably won’t make them again.
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| The final product |
Chickpea-sweet potato burgers
Source: adapted from Self magazine, April 2012
Serves: 4 (per recipe), 6 (per me)
Ingredients
1 1/4 cups dried chickpeas
Olive oil cooking spray
3 Tbsp tahini
1/4 tsp freshly ground black pepper
1/4 tsp baking powder
3/4 tsp kosher salt
1 small sweet potato, grated
Directions
1. In a bowl, soak chickpeas in 4 cups water for at 12-24 hours; drain well.
2. Heat oven to 375 degrees. Coat a baking sheet with cooking spray.
3. In a food processor, process chickpeas, tahini, black pepper, baking powder, and salt, scraping down sides as necessary, until mixture holds together when pinched, 2 minutes; transfer to a bowl and stir in sweet potato.
4. For chickpea-sweet potato mixture into burgers and place on baking sheet. Cover tightly with foil and bake for 20 minutes. Remove foil, coat burgers with spray and bake until crisp and golden underneath, 10-15 minutes. Flip burgers, coat with cooking spray and bake until crisp on other side, 10-15 minutes.
Dilly cucumbers
Source: adapted from Self magazine, April 2012
Serves: 4
Ingredients
1 medium cucumber, thinly sliced
1/2 small red onion, thinly sliced
1/4 cup chopped fresh dill
2 Tbsp rice vinegar
Directions
1. In a bowl, combine cucumber, onion, dill, and vinegar.
2. Enjoy!
Kara Cooks and Eats 