These Chickpea Sweet Potato Burgers are vegan, gluten-free and packed with tons of flavor! They are simple to make using basic ingredients and make a delicious dinner.
Chickpeas are maybe the most versatile bean. You can make them into Buffalo Chickpea Wraps or Vegan Chickpea Stir Fry, Chickpea Salad or even Vegan Pot Pie! Basically, you can eat chickpeas for every single meal of the day.
Today we are going classic with Vegan Chickpea Sweet Potato Burgers. These burgers are packed with flavor from smoked paprika, onion and garlic and they are vegan and gluten-free! Se let's make them.
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Why You'll Love This Recipe
- This recipe is simple to make.
- And it requires just 10 basic, easy-to-find ingredients.
- These Chickpea Burgers are vegan, gluten-free and packed with flavor!
- And you don't need any special equipment to make this recipe.
- But, most importantly, they are absolutely delicious!
Ingredients Notes
Canned Chickpeas: This recipe uses a whole can of chickpeas. Grab lower-sodium if you can!
Baked Sweet Potato: I love to use leftover baked sweet potato for this recipe.
Rolled Oats: Rolled oats help to bind the vegan chickpea burgers while keeping them gluten-free.
Smoked Paprika: Smoked paprika adds a delicious smoky flavor to the burgers. Don't swap in regular paprika!
Step-by-Step Instructions
Step 1. In a large cast iron or non-stick skillet over medium heat, sauté onion, garlic smoked paprika, salt and pepper in olive oil. Cook, stirring occasionally until the onion is soft. Then, remove from heat.
Step 2. Add chickpeas to a large bowl. Use a potato masher or a fork to smash the chickpeas. They should be mostly broken up.
Step 3. Add the onion mixture, baked sweet potato and rolled oats into the bowl with the chickpeas.
Step 4. Stir well with a wooden spoon, then cover and refrigerate for 1 hour so the oats can soak up any excess moisture.
Step 5. Use a ⅓ cup measuring cup to scoop 6 mounds of the burger mixture onto a plate. Use your hands to form each mound into a vegan chickpea burger patty.
Step 6. Heat the same skillet over medium heat. Add a drizzle of oil and cook the patties three at a time for about 3 minutes per side.
Serve on buns with your favorite toppings!
Recipe FAQs
To store, place the burgers into an airtight container and store in the refrigerator for up to 4 days.
I like to reheat them in a toaster oven.
They taste like whatever you season them with! So this one tastes like onion and garlic, smoked paprika and sweet potato. So delicious!
Expert Recipe Tips
Don't skip the rest time! It allows the oats to soak up any excess moisture from the burger mixture.
And don't use a food processor! It will chop the chickpeas too small.
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📖 Recipe
Vegan Chickpea Sweet Potato Burgers
Equipment
- 1 Large Mixing Bowl
- 1 Potato Masher
- 1 10-12 inch Cast Iron Skillet or non-stick skillet
Ingredients
- 1 tablespoon Extra Virgin Olive Oil plus more for cooking the burgers
- ½ Small Onion, small dice about ⅔ cup
- 3 large Cloves of Garlic, minced
- 1 ½ teaspoon Smoked Paprika
- ½ teaspoon Kosher Salt
- Black Pepper to Taste
- 15 oz Can of Chickpeas, drained and rinsed
- ⅓ Cup Baked Sweet Potato
- ½ Cup Rolled Oats
To Serve the Burgers
- 6 Burger Buns
- Toppings of Choice
Instructions
- In a large cast iron or non-stick skillet over medium heat, add one tablespoon of olive oil, onion, garlic, smoked paprika and salt and pepper. Cook for 4-5 minutes, until the onion is soft. Remove from heat.1 tablespoon Extra Virgin Olive Oil, ½ Small Onion, small dice, 3 large Cloves of Garlic, minced, 1 ½ teaspoon Smoked Paprika, ½ teaspoon Kosher Salt, Black Pepper to Taste
- Add the chickpeas to a large mixing bowl. Mash with a potato masher or a fork until the chickpeas are well broken up.15 oz Can of Chickpeas, drained and rinsed
- Add the onion mixture, baked sweet potato and rolled oats into the bowl with the sweet potato. Stir well with a wooden spoon, then cover with plastic wrap and place in the refrigerator for 1 hour so the oats can soak up any liquid from the mixture.⅓ Cup Baked Sweet Potato, ½ Cup Rolled Oats
- Use a ⅓ cup measure to scoop the chickpea mixture onto a plate. There should be 6 mounds. Then, use your hands to form the mounds into burgers that are 3-4 inches in diameter.
- Heat the same skillet you used to sauté the onions over medium heat. Add a drizzle of olive oil to the skillet and place 3 of the chickpea patties into the pan. Cook for 3-4 minutes per side, or until the burgers are brown. Repeat with the remaining burgers.
- Serve on buns with your favorite burger toppings!
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