Sweet Potato, Chick Pea, Quinoa Burger

These burgers are high protein, high flavor and perfect for a hot summer night.  You can easily play with the seasoning to make them spicier or just more to your taste.

I served mine atop some homemade guacamole and alongside a fresh tomato and watermelon salad.

2 medium sweet potatoes, sliced into 1/2 inch rounds

1/3 c quinoa

2/3c water

1 c chickpeas (or 1 can if using canned, drain and rinse)

2 Tbs Tahini
2 tsp smoked paprika

1 clove garlic

1 egg

1/4 c plus a little more whole wheat flour

1 c panko bread crumbs

Preheat the oven to 400 F and roast the sweet potatoes for about 30 minutes, until very soft.  While potatoes are roasting, place quinoa in water in medium saucepan.  Bring water to a boil then reduce heat to simmer, covered, for about 15 minutes or until all water is absorbed.  

Slightly cool potato and quinoa then add to a food processor with chickpeas, tahini, paprika, garlic, egg and flour.  Pulse to blend.  Add a little more flour if needed to make mixture thick enough to form patties, it will be very sticky and wet still.  Dredge burgers lightly in panko and place on a parchment paper lined cookie sheet. Bake at 375 for about 25 minutes until golden brown and firm.