Chickpea Burgers

Hearty sweet potatoes create a burger that is as meaty as it gets when you’re not using meat. Filling and comforting, this recipe is a year-round winner. Dried chickpeas keep the patties crispy and burger-shaped, whilst dill gives a fresh accent to the dish. This recipe is gluten free and vegan, so just about anyone can enjoy it. Serves 4 Ingredients: 1 1/4 cups dried chickpeas Olive oil cooking spray 3 tablespoons tahini 1/4 teaspoon freshly ground black pepper 1/4 teaspoon baking powder 1 teaspoon kosher salt, divided 1 small sweet potato, peeled and grated 1 medium cucumber, peeled and thinly sliced 1/2 small red onion, thinly sliced 1/4 cup chopped fresh dill 2 tablespoons rice vinegar Preparation: In a bowl, soak the chickpeas in 4 cups of water for at least 12 hours then drain well. Heat oven to 375°. Coat a baking sheet with cooking spray. In a food processor, process chickpeas, tahini, black pepper, baking powder and 3/4 tsp salt until mixture holds together when pinched.  Transfer to a bowl. Stir in sweet potato. In a second bowl, combine cucumber, onion, dill, vinegar and remaining 1/4 tsp salt; set aside. Form chickpea–sweet potato mixture into 4 burgers; place on baking sheet, cover tightly with foil, bake 20 minutes. Remove foil, coat burgers with spray, bake until crisp and golden underneath for 20 to 25 minutes. Flip burgers, coat with cooking spray, bake until crisp on other side for 10 to 15 minutes. Serve burgers with dilly cucumbers.