Name: Vegan sweet potato burgers
Prep time: 30 min
Cook time: 15 min
Yield: makes 6
Cuisine: Fusion
Ingredients: 1 tsp salt; 3 tsp cumin; 1 medium onion, finely diced; black pepper; 2 large garlic cloves, finely diced; 2 flax eggs; 3 cups of cooked chickpeas; oil, for frying; 1 small sweet potato (½ cup roasted & mashed sweet potato); 1 heaped tsp cayenne pepper; 1 heaped tsp smoked (mild) paprika; handful of coriander, finely chopped; 1 and ½ dry chickpeas soaked overnight

Vegan sweet potato burgers

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Vegan sweet potato burgers are perfect to celebrate 'al fresco' dining. They're delicious and full of goodness so plant-eaters won't miss out at any BBQ.

By: Ania (via Lazycatkitchen)

Original Publish: May 26, 2015

Last Updated: Mar 2, 2026

Prep: 30 mins

Cook: 15 mins

Yields: makes 6

Nutrition Facts

120.08 Calories

5.65 gramsProtein

19.59 gramsCarbs

2.53 gramsFat

Instructions

First, pre-heat the oven to 200° C / 400° F and prepare flax eggs.
Cut your sweet potato into quarters lengthwise, brush a bit of olive oil on it and put into a hot oven for about 30 min - until you can pierce the flesh with a knife easily.
For METHOD 1: Heat up 1 tbsp of olive oil in a pan. Add in onion and fry until translucent. Add in garlic and fry for another 1-2 minutes. Take off the heat and set aside.
Put chickpeas into a food processor and pulse a few times. Personally, I like them to be a bit coarse so that I get a few bits of chickpeas in my burgers, but you can process them more if you like your burgers to be smoother.
Transfer chickpeas into a large mixing bowl. Put your roasted sweet potato into the food processor (no need to wash it) and turn the baked flesh into a sweet potato mash. You could also just use a fork or a potato masher, but I don't like the extra washing up.
Add all other burger ingredients to the bowl with chickpeas and mix well.