Chickpea–Sweet Potato Burgers With Dilly Cucumbers

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“Hearty sweet potatoes and chickpeas create a burger that's about as meaty as it gets without using any meat. Dried chickpeas keep these patties crispy; soak them overnight so they're ready to cook when you are. (I used canned chickpeas and time does not include soaking)”
1hr 10mins

Ingredients Nutrition


  1. In a bowl, soak chickpeas in 4 cups water for at least 12 hours and up to 24; drain well.
  2. Heat oven to 375°.
  3. Coat a baking sheet with cooking spray.
  4. In a food processor, process chickpeas, tahini, black pepper, baking powder and 3/4 tsp salt, scraping down sides as necessary, until mixture holds together when pinched, 2 minutes; transfer to a bowl.
  5. Stir in sweet potato.
  6. In a second bowl, combine cucumber, onion, dill, vinegar and remaining 1/4 tsp salt; set aside.
  7. Form chickpea–sweet potato mixture into 4 burgers.
  8. place on baking sheet; cover tightly with foil; bake 20 minutes.
  9. Remove foil; coat burgers with spray; bake until crisp and golden underneath, 20 to 25 minutes.
  10. Flip burgers; coat with cooking spray; bake until crisp on other side, 10 to 15 minutes.
  11. Serve burgers with dilly cucumbers.

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