SWEET POTATO FALAFEL BURGERS

Hands-on time: 15 minutes Makes: 8 servings

A cross between falafel and a veggie burger, these savoury patties make a hearty meal. Quinoa flakes act as a binding agent and ramp up the protein content, too.

2 cups mashed sweet potatoes (about 2 potatoes) 1 can (540 ml) chickpeas, drained and rinsed 3 cloves garlic, minced 2 cups chopped fresh cilantro (with stems) ⅓ cup quinoa flakes 2 tbsp each tahini and Asian chili sauce (such as sriracha) 2 tbsp lemon juice

1 tbsp ground cumin 1 tsp salt ¼ cup vegetable oil 8 vegan buns

In food processor, pulse together mashed sweet potatoes, three-quarters of the chickpeas, the garlic, cilantro, quinoa flakes, tahini, chili sauce, lemon juice, cumin and salt, scraping down side occasionally, until well mixed. Add remaining chickpeas; pulse a few times just to blend. Mixture should be chunky. Form by scant ¼ cup into 16 balls. In large nonstick skillet, heat oil over medium-high heat. Working in batches, add balls, gently pressing to flatten slightly; cook until lightly browned, 2 to 3 minutes per side. Reduce heat if needed to prevent burning. Transfer to parchment paper–lined rimmed baking sheet. Bake in 375°F oven until warmed through, 8 to 10 minutes. Lightly toast buns, if you wish. Place 2 patties on bottom halves. Garnish with toppings such as sliced avocado, pickled red onion, microgreens or cucumber ribbons (optional). Sandwich with top halves of buns.

PER SERVING: about 390 cal, 11 g pro, 10 g total fat (1 g sat. fat), 65 g carb (6 g dietary fibre, 9 g sugar), 0 mg chol, 905 mg sodium, 333 mg potassium. % RDI: 6% calcium, 31% iron, 105% vit A, 22% vit C, 20% folate. To make mashed sweet potatoes in a flash, using a fork, prick two sweet potatoes; microwave on high until tender, 8 to 10 minutes. When cool enough to handle, slice in half; scrape out flesh.