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Bonny’s Vegan Sweet Potato Chickpea Burgers

  • Author: Bonny Coombe
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 16 large patties


For the patties:

  • 4 large baked sweet potatoes

  • 1 can kidney beans

  • 1 can chickpeas

  • 1 large carrot, peeled and grated

  • 2 cloves garlic, minced

  • 2 tsp cumin

  • Salt and pepper to taste

For the coating:

  • 150ml plant milk or 3 flax eggs

  • 150-200g flour of choice / breadcrumbs / cereal


  1. Slice the baked sweet potatoes lengthwise and scoop out the soft flesh into a large mixing bowl.

  2. Drain and rinse the canned kidney beans and chickpeas, then add to the sweet potato. Add the grated carrot and minced garlic. 

  3. Mash all the ingredients together. You can do this with a fork or potato masher, or the easiest method is simply use clean hands. 

  4. Add in the cumin and seasoning and mix well to combine. 

  5. Use slightly damp hands to form balls of the mixture, the size is totally up to you. Place them onto a lined baking sheet and flatten to form burger patties. 

  6. Place the plant milk or flax eggs in a shallow, wide mouthed bowl. Sprinkle your crunchy coating of choice onto a plate. 

  7. One by one, dip each pattie into the milk/egg mixture, then into the crunchy coating, until they are completely covered. 

  8. When all the patties are coated, you can either cook right away, or place into the freezer to store for another day (You can cook them from frozen – just make sure they do not stick together during freezing!)

  9. Bake in an oven preheated to 200 C, for 25-30 minutes. They are done when they’re golden brown and crisp on the outside.

Keywords: vegan burgers, vgan patties, beans, pulses, chickpea burger

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