Chickpea Tahini Patties
1 large sweet potato (about 1 lb.)
1 can chickpeas, drained and rinsed
1/2 tsp cumin
1/2 tsp garlic powder
1/4 cup tahini
1 tablespoon soy sauce
1 tablespoon agave nectar
juice of half a lemon
1/4 cup water
2 cups fresh bread crumbs
Peel the sweet potato and cut into one inch cubes. Place in a pot and add water just to cover. Boil until tender. Drain any remaining water.
Place all ingredients except for the bread crumbs into a food processor and puree. By hand, stir in the bread crumbs. Scoop up about a palm-full of the mixture and form it into a ball. Place the ball on an oiled baking sheet and flatten slightly.
Bake in a 375 degree oven for 20 minutes, flipping the patties half way through.
We ate these with a ketchup/mayonnaise mixture.
Kay: I liked these. I usually don't like bean patties but this one I really liked. I thought maybe the soy sauce should be cut down though. Other than that I thought they were really good. They would be a good substitute for hamburgers.
Mom (Dana): You can use the store bread crumbs but they won't be as chunky as the ones I make fresh so the amount might be different. Keep adding them until you can form the mixture into a ball.
These also warm up well. I know they don't look like much but they sure were tasty!