Chickpea Quinoa Burgers

(Jen Brody)

Yams are cooked until tender and mixed with chickpeas and crunchy pumpkin seeds for a veggie patty which highlights the sweetly spiced flavors of Autumn. If served without a bun, this burger is ideal for those who suffer from common food allergies; this recipe contains no soy, no wheat and no animal products. This recipe comes to us from Jen Brody of Domestic Divas.

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Prep Time:

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Servings: 8

Ingredients:

1 yam

1 tablespoon grapeseed oil, divided

1 cup quinoa, prepared according to package instructions

1 14-ounce can chickpeas, drained and rinsed

1 small onion, peeled and chopped

1 red bell pepper, seeded and chopped

2 carrots, peeled and chopped

1 cup fresh spinach, tightly packed

2 tablespoon sunflower seeds

1 tablespoon pumpkin seeds

Juice of 1 lemon

1 tablespoon ground cumin

2 tablespoon sesame tahini

1 tablespoon hot sauce (optional)

salt and pepper, to taste

a little flour, for dusting the burger patties

Preparation:

Preheat an oven to 375 degrees.

Poke several holes in the yam using a fork. Place the yam in a paper towel and microwave on high for 5 minutes. Flip the yam and microwave 5 minutes more, or until tender. Slip off the yam’s skin.

Place 1 of the tablespoons of grapeseed oil in a sauté pan over medium heat. Add the onion and cook for 2-3 minutes, or until it begins to soften. Add the carrot and bell pepper to the pan and cook 3-5 minutes more, or until the veggies are just tender.

Transfer the sautéed veggies to a food processor and pulse to chop. Add the spinach and pulse a few more times until combined. Transfer the veggies to a large mixing bowl.