These curry chickpea and sweet potato burgers are soft on the inside, crispy on the outside and packed with fragrant curry flavor. Made from 5 simple ingredients and topped with a homemade carrot and cabbage dill slaw for the ultimate burger combo.
I am a huge fan of burgers but since dropping meat, the idea of eating a burger that is supposed to resemble meat … kind of freaks me out. As a matter of fact, I try to avoid the “fake meats” when I can. Instead, I’d rather go for a veggie burger, like these curry chickpea and sweet potato burgers. It gives burgers a totally different feel but in the best of ways!
The Ingredients
What’s amazing about these burgers is that they’re made from 5 ingredients; that’s it! They’re so easy yet packed with flavor. Furthermore, they’re made with absolutely no flour. They are truly a healthy option made from wholesome ingredients.
Sweet potato. Chickpeas. Olive oil. Parsley. Curry seasoning.
Most grocery stories carry a pre-mixed Indian curry seasoning. My favorite is this one from Coop Frontier. It contains: Turmeric, Coriander, Cumin, Lemon Peel, Black Pepper, Freeze Dried Whole Lemon, Cardamom, Cinnamon, Dehydrated Garlic, Red Pepper.
You can make these chickpea burgers as sliders and serve as appetizers. Or you can make as the main entrée and serve with a fun side. Since you’re rolling the patties, you get to call the shots.
The Slaw
I paired these curry chickpea and sweet potato burgers with a homemade carrot and cabbage dill slaw that is crunchy and tangy. It’s the perfect complement to the sweet and savory Indian curry seasoning. It takes just a few minutes to whip up the slaw so I highly recommend not skipping this topping!
I have experimented making the slaw with both dijon mustard and with vegan mayonnaise. I much prefer the dijon mustard as it adds a delicious flavor and tanginess. Mayo is the traditional slaw binder. However, I will let you decide!
Curry Chickpea and Sweet Potato Burgers
Ingredients
- 1 15oz can chickpeas drained, rinsed & dried
- 1 large sweet potato peeled & sliced into rounds or cubes
- 1/4 cup extra virgin olive oil
- 1 cup fresh parsley leaves
- 2 tsp indian curry seasoning
- salt and pepper, to taste
Instructions
- Preheat oven (or airfryer) to 400.
- Peel and dice/slice the sweet potato. Lightly spray or brush with olive oil, salt and pepper.
- Roast the sweet potato about 15 minutes.
- Then, add the chickpeas, roasted sweet potato, olive oil, parsley and Indian curry seasoning to a food processor. Blend until smooth.
- Form into 3 inch patties. (Optional, brush or spray very lightly with olive oil)
- Bake at 400 on a silicon mat or parchment-lined baking sheet for 15 minutes. Flip and bake another 10 minutes. (For an air fryer, the cooking times will be a lot shorter).
Carrot and Cabbage Dill Slaw
Ingredients
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 2 tbsp fresh chopped dill
- 2 tbsp dijon mustard (or sub with vegan mayo)
- 1 tbsp lemon juice
Instructions
- Add all ingredients to a bowl and mix until combined.
Did you make this? Leave a comment below and share a picture on Instagram with the hashtag #thewholescoopblog
