Chickpea–Sweet Potato Burgers With Dilly Cucumbers

1-1/4  cups		dried chickpeas
3  tablespoons		tahini
1/4  teaspoon		ground black pepper
1/4  teaspoon		baking powder
1  teaspoon		kosher salt
1  serving		small sweet potato
1		medium cucumber
1/4  cup		red onion
1  teaspoon		dill
2  tablespoons		white vinegar
1  teaspoon		sugar

Tip: For nutritional information on all the ingredients in Chickpea–Sweet Potato Burgers With Dilly Cucumbers just click on each ingredient name. Then adjust the serving size for any Chickpea–Sweet Potato Burgers With Dilly Cucumbers ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a bowl, soak chickpeas in 4 cups water for at least 12 hours and up to 24; drain well. Heat oven to 375°. Coat a baking sheet with cooking spray. In a food processor, process chickpeas, tahini, black pepper, baking powder and 3/4 tsp salt, scraping down sides as necessary, until mixture holds together when pinched, 2 minutes; transfer to a bowl. Stir in sweet potato. In a second bowl, combine cucumber, onion, dill, vinegar and remaining 1/4 tsp salt; set aside. Form chickpea–sweet potato mixture into 4 burgers; place on baking sheet; cover tightly with foil; bake 20 minutes. Remove foil; coat burgers with spray; bake until crisp and golden underneath, 20 to 25 minutes. Flip burgers; coat with cooking spray; bake until crisp on other side, 10 to 15 minutes. Serve burgers with dilly cucumbers.