Chickpea Sweet Potato Quinoa Burgers with Spiced Yogurt Sauce

Heat olive oil over medium heat in a skillet. Add onions and saute until onions are soft. Add garlic and continue to cook until garlic is fragrant but not browned. Remove from heat.

Poke sweet potato several times with a fork and place in the microwave, heating it for about 3-4 minutes or until it is soft and cooked thoroughly. Do not overcook it or the sweet potato will harden.

Place onion mixture, chickpeas, cooked sweet potato, cilantro, parsley, salt, cumin, garlic powder and chili powder into a food processor. Put on the lid and pulse until slightly chunky but smooth.

Add mixture to a bowl and combine with cooked quinoa. Season with salt and pepper to taste and adjust seasonings as desired.

Divide into 8 patties (about 1/2 cup each) and place on a parchment paper lined baking sheet or large plate. Refrigerate for 30 minutes to help bind everything together.

Heat the skillet again over medium-high heat. Spray pan with canola or olive oil cooking spray. If desired, dip patties in the beaten egg then in the bread crumbs, and place in skillet about 3-4 minutes on each side, or until golden brown and cooked through. If keeping it vegan, omit the egg and simply brush with a bit of oil and dip in breadcrumbs then fry accordingly. Serve with buns of your choice and desired toppings.

To make yogurt sauce: In medium bowl combine yogurt, honey, Dijon mustard, salt and hot sauce and mix until smooth. Keep yogurt sauce in fridge until ready to serve. Spoon on top of burgers for a spicy, yet cooling effect.

Note:
– Again, to keep this vegan, do not use an egg. Simply fry in oil. The burgers may fall apart more easily. Also, do not use yogurt topping. Instead use soy plain yogurt or vegan sour cream and agave nectar to make sauce.
– To keep gluten-free, do not use bread crumbs, or use gluten free bread crumbs.