Recipe: Chickpea and Sweet Potato Burgers

Sunday’s are for cooking for the week.  I’ve been in my Dietetic Internship since September which involves working for free at different sites and taking courses.  I also teach classes and have personal training and nutrition classes.  Lifes a whirlwind, but I absolutely love my job and know there is an end in sight.  Soon I’ll be a Registered Dietitian, the real deal in the nutrition profession.

So when I get time I like to experiment in my kitchen.  Healthy cooking is what drove me to become a nutrition professional, and these days that time in the kitchen is scarce.  For me it is important, so I make it a priority to set time on the side for it.

These little burgers came together while driving home on my from teaching Sunday.  I can’t remember my inspiration, it is usually something I have seen or eaten before.  For these, I recommend crisping in the pan before popping them in the oven.  While it is a little bit more time consuming, it is worth it.  Enjoy!



Yield: 9 mini burgers 

Serving Size: 2 burgers, 8 g protein, 28 g carbs, 4 g fat 

  • 1 can chickpeas
  • 1 medium baked sweet potato ~1 cup
  • 1.5 cups boiling water
  • 1 cup frozen edamame, removed from the pod
  • 2 clove garlic
  • 1/2 tsp Chipotle powder
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp garlic
  • 1/2 tsp salt
  • 2 tbsp tomato paste
  • 1/2 cup packed cilantro leaves
  • 1/4 cornmeal


  1. Set oven to 375F.  Rinse and drain can of chickpea and peel the baked potato.  Boil 1.5 cups water and add the frozen edamame to boiling water for 4 minutes and drain.
  2. To a food processor add chickpeas and garlic cloves and pulse until finely chopped.  Next, add sweet potato, edamame, spices, salt, and tomato paste and blend until smooth.  Next, add cilantro and pulse until chopped.
  3. Transfer mixture to a large mixing bowl and add in cornmeal.
  4. Spray a 1/4 measuring cup with non-stick spray.  Scoop the batter and form the patties with your hands and lay on a baking sheet lined with parchment.
  5. Optional: heat a medium non-stick pan on med-high heat.  Once hot, coat with 1 tsp olive oil and add the patties.  Cook 2 min on each side to crisp and set back on baking sheet.
  6. Place burgers in the oven for 15 minutes until crisp on the outside.  Allow to cool slightly and serve on a bun, English muffin, over a salad or as a snack.

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