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–+ servings

Chickpea burger patties with air-fried sweet potato wedges

Catherine BarclayCatherine Barclay
Hearty chickpea burger patties with a satisfying kick from sriracha and cumin, served alongside crisp air‑fried sweet potato wedges. Very filling, full of flavour, and perfect to freeze for busy weeks.
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Course Main Course
Servings 8 servings

Ingredients
  

  • 2 tbsp ground flaxseed
  • 2 cans chickpea drained and rinsed
  • 1 med red onion diced
  • 3 cloves garlic minced
  • ½ cup coriander (cilantro) diced
  • 3 tbsp red wine vinegar
  • 1 tbsp sriracha sauce
  • 1 tsp cumin powder
  • ¼ tsp turmeric powder
  • 2 tsp black pepper
  • 1 cup whole grain oats

Instructions
 

  • Create two flax eggs by adding the grounded flax seed to 5 tablespoons of boiling water and
  • Place the chickpeas in a bowl and mash with a fork or pulse with an immersion blender.
  • Add all other ingredients except the flaxseed and mix throughly.
  • Add flax eggs and mix thoroughly, allow to stand for 10 minutes
  • Form into 6-8 patties, if sticky, roll in bread crumbs.
  • Place in the fridge for 30 minutes to set
  • While patties are in the fridge, airfry sweet potato wedges (around 4 large) for 20 minutes at 200℃ (400℉). Remove from Air-frier and cover in tinfoil until serving.
  • After 30 minutes Airfry the patties in batches at 180℃ (350 ℉) for 15 minutes (turning once) or BBQ at around 200℃ (400℉) for 10 minutes each side.
Keyword burgers, Fiber rich, Fibre rich, plant-based, sweet potato cauliflower bake, vegan, wfpb
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