- 1 15 ounce can chickpeas
- 1 tablespoon chili garlic sauce
- 2 tablespoon light soy sauce or tamari (for gluten-free)
- 2 tablespoon peanut butter
- 1/ 4 medium red onion, minced
- 1 teaspoon cumin
- 2 tablespoons ground flax seed
- 4 tablespoons water
- 1 cup rolled oats (gluten-free if desired)
- 1 teaspoon garlic powder
Preheat oven to 375F. Take sweet potato and poke holes into the skin and place in the microwave for 3-4 minutes or hit potato button and cook until soft. Set aside and allow to cool.
Mix water and flax seed in a small bowl and allow to gel up, about 5 minutes. Once sweet potato is cooled, cube it. Optional, but if you don't want the skin on, feel free to cut sweet potato in half and just scrap out the insides with a spoon into a food processor.
Drain and rinse a can of chickpeas. Allow chickpeas to sit on a few paper towels or clean kitchen towel to remove excess moisture. Add ALL ingredients to a food processor and pulse until well mixed and easy to mold into patties. Take 1/4 cup mixture and with slightly wet hands, mold mixture into a patty shape.
Place patty on a lined baking sheet and repeat patty formation with remaining mixture (should form 6 patties). Bake 25 minutes, carefully flip and bake another 10-15 minutes or until burger is firm, then remove from oven. Allow to sit for at least 5-10 minutes to cool before serving.