• Preheat the oven to 425 degrees Fahrenheit.
• Combine the sweet potatoes and chickpea to a food processor and pulse until everything becomes broken down and "pastey". Add in breadcrumbs, egg, and seasoning and continue to pulse until well combined. **NOTE: It's completely fine to still see a few chunks in the mixture. No need to pulse until smooth unless preferred; if too wet, add a bit more breadcrumbs until thick enough to "bind together + form a patty".**
• Now, form mixture into 6 mini burger patties (using both hands gently), patting down as needed to ensure that everything sticks together well, while shaping it to be "thick" if preferred.
• Next, heat a large skillet with 2 Tbsps of unsalted butter on medium-high heat and once fully heated, add burger patties and let it golden and crisp on each side.
• Once fully crisped + charred, remove from heat and place skillet directly in the oven (once oven safe) and bake for 10-15 minutes.
• In the meantime, make the garlic aioli sauce.

For Garlic Aioli:

• Combine all ingredients in a medium bowl and whisk together thoroughly. Refrigerate for until ready to use.

Assembly:

• Once burgers are cooked through, remove from oven.
• To assemble sliders: warm your favorite slider buns, add your favorite greens (I used arugula) atop the bottom bun, then add Chickpea Sweet Potato burger patty, then sliced/diced tomatoes and the top bun (spooned with the Garlic Aioli sauce). Repeat until all sliders are made.
• Serve with homemade fries, sweet potato fries, wedges, or salad if preferred. Wallah!
• Bon Appetite!