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Spiced Chickpea Burgers
with Vadouvan Sweet Potatoes & Lemon Yogurt Sauce
30 MIN
2 Servings
From the Test Kitchen
Vadouvan is a French spin on masala, a wide-ranging Indian blend of herbs and spices. Like masala, it contains curry, garlic and onion powders, but the French added ingredients like dried shallot to the mix. We’re dusting sweet potato rounds and whole chickpeas with vadouvan and then roasting them as a side for chickpea burgers, seasoned with the same blend. The bright, aromatic flavors of vadouvan permeate the whole dish.
Get Cooking-
NutritionPER SERVING
-
Calories500 Cals (est.)
fresh
ingredients
Title
-
2 Whole Wheat Buns
-
1½ cups Cooked Chickpeas
-
¼ cup Plain Greek Yogurt
-
2 cloves Garlic
-
1 Lemon
-
1 Persian Cucumber
-
1 lb Sweet Potatoes
-
1 Yellow Onion
-
2 Tbsps Chickpea Flour
- 1 Tbsp Vadouvan Curry Powder
- ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the buns. Drain and rinse the chickpeas. Transfer ⅔ of the chickpeas to a large bowl and smash with a fork; leave the remaining chickpeas whole. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Quarter and deseed the lemon. Thinly slice the cucumber. Cut the sweet potatoes into ½-inch-thick rounds. Peel and small dice the onion. In a medium bowl, combine the yogurt, the juice of 2 lemon wedges and ¼ of the garlic paste; drizzle with olive oil and stir to thoroughly combine. Season with salt and pepper to taste.
2
Roast the sweet potatoes & chickpeas:
Place the sweet potatoes and whole chickpeas on a sheet pan. Drizzle with olive oil and season with salt, pepper and ⅓ of the vadouvan curry powder; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until the sweet potatoes are slightly browned and tender and the chickpeas are slightly crispy. Transfer to a serving dish.
3
Cook the aromatics:
While the sweet potatoes and chickpeas roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining garlic paste, onion and remaining vadouvan curry powder. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Transfer to the bowl of smashed chickpeas. Wipe out the pan.
4
Form the patties:
While the sweet potatoes and chickpeas continue to roast, add the chickpea flour and Parmesan cheese to the bowl of smashed chickpeas and cooked aromatics; season with salt and pepper. Mix until thoroughly combined. When cool enough to handle, using your hands, divide the mixture in half; flatten into two 1-inch-thick patties.
5
Cook the patties:
While the sweet potatoes and chickpeas continue to roast, in the same pan used to cook the aromatics, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the patties. Cook 3 to 4 minutes per side, or until browned and heated through. Remove from heat. Set aside in a warm place.
6
Toast the buns & plate your dish:
In the pan used to cook the patties, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut sides down. Toast 3 to 4 minutes, or until golden brown. Transfer to a clean work surface. Place the cooked patties on the toasted bun bottoms. Top each with the lemon yogurt sauce, cucumber and the bun tops. Garnish with the remaining lemon wedges. Serve with the roasted sweet potatoes and chickpeas on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the buns. Drain and rinse the chickpeas. Transfer ⅔ of the chickpeas to a large bowl and smash with a fork; leave the remaining chickpeas whole. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Quarter and deseed the lemon. Thinly slice the cucumber. Cut the sweet potatoes into ½-inch-thick rounds. Peel and small dice the onion. In a medium bowl, combine the yogurt, the juice of 2 lemon wedges and ¼ of the garlic paste; drizzle with olive oil and stir to thoroughly combine. Season with salt and pepper to taste.
2
Roast the sweet potatoes & chickpeas:
Place the sweet potatoes and whole chickpeas on a sheet pan. Drizzle with olive oil and season with salt, pepper and ⅓ of the vadouvan curry powder; toss to thoroughly coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until the sweet potatoes are slightly browned and tender and the chickpeas are slightly crispy. Transfer to a serving dish.
3
Cook the aromatics:
While the sweet potatoes and chickpeas roast, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining garlic paste, onion and remaining vadouvan curry powder. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Transfer to the bowl of smashed chickpeas. Wipe out the pan.
4
Form the patties:
While the sweet potatoes and chickpeas continue to roast, add the chickpea flour and Parmesan cheese to the bowl of smashed chickpeas and cooked aromatics; season with salt and pepper. Mix until thoroughly combined. When cool enough to handle, using your hands, divide the mixture in half; flatten into two 1-inch-thick patties.
5
Cook the patties:
While the sweet potatoes and chickpeas continue to roast, in the same pan used to cook the aromatics, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the patties. Cook 3 to 4 minutes per side, or until browned and heated through. Remove from heat. Set aside in a warm place.
6
Toast the buns & plate your dish:
In the pan used to cook the patties, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut sides down. Toast 3 to 4 minutes, or until golden brown. Transfer to a clean work surface. Place the cooked patties on the toasted bun bottoms. Top each with the lemon yogurt sauce, cucumber and the bun tops. Garnish with the remaining lemon wedges. Serve with the roasted sweet potatoes and chickpeas on the side. Enjoy!
Tips from Home Chefs