I don’t know why, but I assumed that this was just going to be a regular falafel-type recipe, but with some cooked, mashed sweet potato added to the mix, then fried, so didn’t think it would take too long, but they actually take an hour to cook and were a complete PITA to mush up in my (rubbish) food processor – I ended up using a potato masher!
DH, DD2 (1.5) & I all liked them, but DD1 (3.11) spat out her first mouthful & I can kind of understand why – it was like taking a huge mouthful of very tahnini’d hummus.
I’ve frozen the leftovers & will try them in a sandwich another day, but don’t think I will be making this exact recipe again as DD1 disliked it so much. Although I might try adding some mashed sweet potato to our regular falafel burgers recipe in the future.
- 2 tins chickpeas
- Olive oil cooking spray
- 5 tablespoons tahini
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon baking powder
- 1 large sweet potato, peeled and grated
- Heat oven to 375°.
- Drain chickpeas
- Coat a baking sheet with cooking spray.
- In a food processor, process chickpeas, tahini, black pepper, and baking powder, scraping down sides as necessary, until mixture holds together when pinched.
- Transfer to a bowl. Stir in sweet potato.
- Form chickpea–sweet potato mixture into 8 burgers; place on baking sheet; cover tightly with foil; bake 20 minutes.
- Remove foil; coat burgers with spray; bake until crisp and golden underneath, 20 to 25 minutes.
- Flip burgers; coat with cooking spray; bake until crisp on other side, 10 to 15 minutes.