These spicy sweet potato and chickpea burgers are packed with flavor from carefully selected spices such as cumin, paprika, and turmeric. Adjust spiciness to taste and create an awesome dining experience by topping with your choice of salad, tomato, onion, and avocado. Need another reason to try? These burgers freeze really well, so be sure to make a double batch to enjoy later on.

Spicy Sweet Potato and Chickpea Burger [Vegan, Gluten-Free]

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Cooking Time



  • 1 cup mashed sweet potatoes
  • 1 cup chickpeas
  • 2 garlic cloves, minced
  • 1 small shallot, minced
  • 1 tablespoon scallion, finely chopped
  • 2 tablespoons hot sauce
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • Coconut oil, for brushing


To Prep the Sweet Potato (Option One):

  1. This recipe calls for 1 medium-sized sweet potato. Place the sweet potato chunks in a small pot with enough water to cover. Too much water will take longer. You do not need to peel the sweet potato, as it is much easier to do so once it's cooked. Just be sure to wash thoroughly before cooking. Cook for approximately 15-18 minutes.

To Prep the Sweet Potato (Option Two):

  1. This method takes twice as long as the first option. The benefit is that this can be done ahead of time. Should you know you will be making this recipe, plan ahead and bake an extra sweet potato. Wrap a medium size sweet potato in foil and bake at 375°F degrees for approximately 45 minutes.

To Make the Burgers:

  1. Pre-heat oven to 400°F degrees.
  2. Prepare a baking sheet with parchment paper and spray or brush with coconut oil.
  3. Add all the ingredients to a food processor or blender cup. Blend until all the ingredients are combined. If needed, adjust thickness with a liquid base, water, more hot sauce or oil.
  4. With a large serving spoon, scoop up an amount of the puréed mixture to make one burger (the size and thickness is a personal preference) and drop onto a lined and oiled baking sheet. With the back of the spoon, push down the purée to shape into a burger. Repeat until all of the purée has been used up.
  5. Bake for a total of 40 minutes carefully flipping the burgers halfway through with a flexible spatula.
  6. Serve hot in a bun with your choice of toppings.


This recipe freezes really well. Place remaining veggie burgers in an air-tight freezer-friendly bag, separated by a layer of parchment paper. Once you are ready to eat, defrost the burgers and throw them on the grill for 1 minute on each side to get them warm and some beautiful grill marks on them.


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  1. I don\’t get it? You\’re all about healthy, then you tell people to cook the sweet potato in tinfoil. Everybody knows by now that aluminum tinfoil if poison, not to touch food in any way. Get with the program.