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!