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Sweet Potato Chickpea Burgers with Tahini Yoghurt

From: thesugarhit.com
Serves 4

For the yoghurt:
¾ cup greek yoghurt
2 tbsp tahini
juice of half a lemon
salt and pepper
optional: 1 small clove of garlic, grated or minced
For the burgers:
1 medium sweet potato
⅔ cup canned chickpeas, drained and rinsed
1 egg
⅓ cup flour
1 + ½ tsps smoke paprika
1 tsp ground coriander
1 tsp dried oregano
pinch of salt
olive oil, to cook
4x burger buns
salad of your choice, to serve

To make the yoghurt, simply stir all the ingredients together - the sauce may seem grainy and thick at first, but keeps stirring and it will smooth out. If it's too thick, add a little water.

To make the burgers, wash the sweet potato and coarsely grate it to yield about 2 heaped cups. Place in a bowl with the chickpeas, egg, flour and spices and use your hands to squelch the mixture together. You wan to break up some of the chickpeas and leave others whole.

Heat a non-stick frying pan with a thin layer of olive oil over a medium-high heat.

Add the salt to the burger mixture and stir through (you want to add it just before cooking, otherwise it will leech liquid out of the sweet potato, making the mixture too wet).

Scoop out a quarter of the mixture at a time, shape into a patty with your hands and place into the pan. Cook for about 2 minutes a side, or until deep golden and crisp.

To assemble a burger, slather on plenty of the tahini yoghurt, add a sweet potato patty and top with the salad fixings of your choice!