Easy Chickpea Sweet Potato Sliders + Aioli
When it comes to these Easy Chickpea Sweet Potato Sliders + Aioli, no words are needed to describe the delicious flavors in each small bite. A nice twist on a classic veggie burger, these sliders are packed with a 'meaty' patty made completely from chickpea, sweet potatoes, amazing seasonings, and paired with a delicious homemade garlic aioli sauce. All dairy-free ingredients, super easy to make, and perfect for any weeknight or weekend dinner.
Servings 6 Sliders
- 1 (15 oz. can) chickpeas, drained + rinsed
- 2 medium sweet potatoes, roasted (See Notes!)
- 1 large egg, lightly beaten
- 1 Tbsp unsalted butter
- 1/2 cup organic breadcrumbs + more if needed! (See Notes for Homemade!)
- 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp thyme
- 1 Tbsp dried parsley
- pinch of sea salt
- pinch of black pepper
- 1/2 cup vegan mayo (I use Earth's Balance)
- 4 tsps lemon juice (That's about 1/2 a lemon!)
- 2 garlic cloves, crushed + minced
- 1/4 tsp sea salt
- pinch of dried parsley
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.
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!
SWEET POTATOES: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Rinse sweet potato and pat dry. Lightly coat potato with Extra Virgin Olive Oil and place in oven, baking for 45 minutes to 1 hour, until tender and juices begin to bubble outside of skin. Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato insides and place in a bowl, mashing it until “pureed”. Continue recipe.
MAKE AHEAD: Once patties are formed, place them on a parchment lined baking sheet and place plastic wrap over entire baking sheet. Clear enough space in your freezer to store burgers in it safely. Freeze them for about an hour or so before transferring them to a freezer safe zip loc bag. When ready to use, thaw them out in the refrigerator and continue remaining steps.
STORAGE: When frozen, burgers can last up to 1 month for optimal freshness.
HOMEMADE BREADCRUMBS: To make your own breadcrumbs, simply grind 1-2 cups of cubed bread into a food processor until finely chopped. Place crumbs onto a parchment lined baking sheet and spread out evenly. Bake for 5-6 minutes in the oven set at 350 degrees Fahrenheit, stirring occasionally. Once brown + crisp, remove from oven and let cool. Continue recipe steps and store remaining breadcrumbs in a tightly sealed container.