Veggie Friday: Chickpea Sweet Potato Quinoa Burger Recipe

A very tall chickpea, sweet potato, and quinoa burger!  

A very tall chickpea, sweet potato, and quinoa burger!  

I love chickpeas and stumbled upon this amazing vegetarian burger recipe about two months ago. Patrick and I have been eating this almost every other week, if not more than that. It's delicious, crispy, fried, and full of healthy ingredients! The best thing of all is it's incredibly easy to make. The first time making this took me about 35-40 minutes to figure everything out but after two months of cooking this, it takes me 15 minutes to create the mixture and the rest is a piece of cake. 

I made some modifications from the original recipe, such as using purple sweet potato, avocado oil, and panko crumbs. Here's my version of the recipe. I hope you enjoy it as much as we do! 

Chickpea Sweet Potato Quinoa Burger

Recipe adapted from Ambitious Kitchen

 Serves 6-8 people



  • 2 teaspoon olive oil or avocado oil 
  • 1 small onion, diced small
  • 3 cloves of garlic, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon cayenne or paprika
  • 1 teaspoon salt
  • freshly ground black pepper
  • 1 medium to large sweet potato - we use purple sweet potato (it holds better especially if you don't plan to fry it)
  • 1 -15 oz can chickpeas, rinsed and drained
  • 1/2 cup fresh cilantro (stems are fine)
  • 1/2 cup fresh parsley (stems are fine)
  • 2 cups cooked quinoa
  • butter lettuce, seasonal sweet tomatoes (we use dry farmed early girls), red onion, and avocado — for serving
  • mayo, ketchup, dijon — optional
  • your favorite burger buns - we use country potato buns

I prefer to have the burger patty rolled in panko crumbs then fried. The next ingredients are optional but highly recommended for the best taste:  

  • olive oil or avocado oil - we use avocado oil since it's healthier
  • 1 to 1/2 cup panko crumbs
  • 1 egg, beatened well to dip the burger patty into before rolling in crumbs



  1. Heat 2 teaspoon oil over medium heat in a skillet. Add onions and garlic and saute until soft. Remove from heat. 
  2. Poke sweet potato several times with a fork and place in microwave for about 3-4 minutes or until it is soft and cooked thoroughly. Do not overcook or the sweet potato will harden. Once cooled, remove the skin with a peeler.
  3. Now it's time to put everything into the food processor. Put the garlic-onion mixture, chickpeas, cooked skin-removed sweet potato, cilantro, parsley, salt, cumin, and cayenne or paprika and pulse until slightly chunky but smooth.
  4. Remove mixture from food processor to bowl and combine with cooked quinoa. Taste it to make sure the seasonings are to your liking. Refrigerate for one hour to help bind together - sometimes I make this the night before. 
  5. Heat the skillet you used for the onion-garlic mixture again over medium-high heat. Place enough oil in the pan to get ready to fry it, maybe 1/4 pan filled of oil. If desired, dip patties in beaten egg then in panko crumbs, and place in skillet about 3-4 minutes on each side, or until golden brown and cooked through. 
  6. Serve with buns of your choice and your toppings. Depending on what kind of tomatoes you use, you may want to omit ketchup all together to preserve the sweet taste of the fresh tomatoes. 


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