Moroccan Yam Veggie Burgers
Ingredients
The burgers
-
1½
cups
grated yam
-
2
large
garlic cloves
-
¾
cup
fresh cilantro leaves
-
1
small piece
fresh ginger (1 cm cube)
-
1
15-ounce can
chickpeas
-
2
tablespoons
ground flax mixed with water
-
¾
cup
rolled oats (ground into flour)
-
½
tablespoon
sesame oil
-
1
tablespoon
coconut aminos or low-sodium tamari
-
½-¾
teaspoon
fine grain sea salt or pink Himalayan salt
-
to taste
freshly ground black pepper
-
1½
teaspoons
chili powder
-
1
teaspoon
cumin
-
½
teaspoon
coriander
-
¼
teaspoon
cinnamon
-
¼
teaspoon
turmeric
The cilantro-lime tahini sauce
-
1
small
garlic clove
-
⅔
cup
fresh cilantro leaves
-
¼
cup
extra virgin olive oil
-
3
tablespoons
fresh lime juice
-
2
tablespoons
tahini
-
2
tablespoons
water
-
½
teaspoon
cumin
-
to taste
salt and pepper
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Grate the yam until you have 1½ cups and place it in a large bowl.
- Mince the garlic, cilantro, and ginger in a food processor until finely chopped.
- Add the drained chickpeas and process until finely chopped, leaving some texture.
- In a small bowl, mix the ground flax with water.
- Grind the oats into a flour and stir into the mixture along with the flax mixture.
- Add the oil, aminos/tamari, salt, pepper, and spices, mixing thoroughly.
- Shape the mixture into 6-8 patties and place them on the baking sheet.
- Bake for 15 minutes, flip carefully, and bake for another 18-23 minutes until golden.
- For the sauce, mince garlic and cilantro, then add the remaining sauce ingredients and process until smooth.
- Serve the patties with the sauce and optional salsa.
Nutrition Facts (estimated)
Servings
6-8
Calories
220
Total fat
12g
Total carbohydrates
24g
Total protein
6g
Sodium
250mg
Cholesterol
0mg
You might also like