I am crazy grateful to have Heather from Heather's Dish sharing another recipe today. Heather's recipes are thoughtful, simple, healthy, and delicious. Enjoy! - Jess
When it comes to feeding kids I SO thought I had it made. I mean I'm a food blogger, I love fresh ingredients, and there are only a handful of things that I really do not enjoy eating (water chestnuts - how I loathe them!). I figured it only made sense that I would bear forth sweet babies who would be pulling at my shorts and begging for roasted brussels sprouts, fresh carrots, or perhaps a smattering of matchstick bell peppers and hummus for a snack.
Never in my wildest dreams did I ever think that my darling boy would only ever ask for NutriGrain bars for every meal. EVERY MEAL. For the love...
So now I'm a food blogger who moonlights as a short-order cook for a 2-year-old. I know that's frowned upon, but the reality is he's got to eat sometime. And we are gradually making changes as his taste for different food improves, so the way I see it I have a fun little adventure ahead. The first favorite for my guy? These sweet potato and chickpea burgers! They are SO flavorful, completely vegan, gluten-free and great even sans bun.
Don't be afraid or the long-ish ingredient list though - it's just a little veggie chopping and then you let your food processor do the rest. I also usually make my beans/legumes from scratch using dried beans, but do what you have to do. I always love a good canned bean too ;)
SWEET POTATO CHICKPEA BURGERS
Makes about 10 patties
- 1 large (or 2 small) sweet potatoes, about 5 inches long and 2 inches wide, peeled and chopped
- 2 large carrots, peeled and chopped
- 1 red onion, peeled and chopped
- 1 stalk celery, washed and chopped
- 4 cloves garlic, peeled
- 1 red or orange bell pepper, seeded and chopped
- 2 tablespoons olive oil, divided
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons milled flax seed
- 1-1/4 cups chickpeas, rinsed and drained
- Preheat oven to 400.
- In a very large bowl toss together the veggies and 1 tablespoon of olive oil.
- Season with the salt, pepper and garlic.
- Roast at 400 for 20-25 minutes until everything is soft and caramelized, stirring about halfway through.
- Add the roasted veggies and flax seed to a food processor and pulse until very finely chopped.
- Add the chickpeas and pulse until the chickpeas are roughly chopped.
- Dump the mixture into a bowl (I use the same one I tossed them with in olive oil) and stir to make sure everything is well-combined.
- Make 8-10 patties and lay on a sheet of foil or parchment paper.
- Brush lightly with the remaining olive oil.
- To finish the burger patties, heat a large skillet over medium heat.
- Add 4 patties at a time and cook for about 2-3 minutes per side until crisp and golden on the outside.
- Serve hot or at room temperature!
- (P.S. a great condiment for these bad boys is my fail-proof honey mustard dressing!)