Mediterranean Chickpea Sweet Potato Burgers are an easy weeknight vegetarian meal. Piled high with burger toppings and homemade whipped feta, these burgers are ones you’ll re-visit over and over again!
I’ve been thinking a lot about comparison and its role in my life lately. But before I rant all over the place, let’s chat quick about these Mediterranean Chickpea Sweet Potato Burgers, mmkay?! Because, really, we’re all just here for food – actual food, soul food… it’s all the same.
A good veggie burger can be somewhat difficult to find. It took me WAY too many tries and fails before finally finding a Black Bean Burger recipe that was delicious and didn’t fall apart all over my plate (find that recipe here!). I’m definitely a girl who loves her burgers and sandwiches in any shape or form. Pulled Hoisin Chicken on a bun? Yes, please.
As a kid, I’d order a burger (Mushroom Swiss is my vice) whenever we went out to eat. With a side of fries, of course. But the older I get and the more I know, the more I gravitate toward the better-for-you menu items. Things like chicken, whitefish, with a side of vegetables thank you very much. A greasy non-grass fed burger and French fries just doesn’t make me feel amazing. It all sits like a rock in my stomach and I just prefer not to feel that way anymore!
There are still occasions where I’ll order a burger, especially if it’s a wagyu patty from a local restaurant (local restaurants at the bomb!)! But I tend to balance it out – burger + veggies or salad (unless there are sweet potato fries because those have my heart always) or leave it for special occasions.
Now I definitely make my fair share of burgers and sandwiches at home! I can choose my patty, customize my toppings, and purchase whole grain buns!
So these Mediterranean Chickpea Sweet Potato Burgers are much, much better for you than any restaurant. They’re SUPER creamy, incredibly flavorful, and sit easily in the stomach! And we’re loading them up with whipped feta!
Clearly, that’s my favorite part! The whipped feta is SO easy to make, and we’ll use Greek yogurt instead of cream cheese. If you’re vegan, leave off the feta and you’re all set – no other changes need to be made! Gluten free? Just make sure your buns are, too (*wink*). Watching carbs? Leave off the bun and use a lettuce wrap! Or just toss the patties onto a salad!
Related: Get the 5-Step Meal Prep Nourish Bowl Guide! Fo’ free!
Chickpea Sweet Potato Burgers are so creamy and soft, too! They’re made just like falafel and cook up perfectly on the stove. And the flavors! That cumin, coriander, smoked paprika, parsley, and cilantro… OMG. It’s heaven. And it’s all made in one little food processor. Easy weeknight dinner? Yep, this is that.
The most perfect Chickpea Sweet Potato Burgers are easy enough to make on a weeknight, and the whole family will love them. They stay formed together and won’t even think about making a crumbly mess all over your stove. (Because that’s just not cool.)
Lately, I’ve fallen hard into the comparison trap. It’s something that I worked SO hard to crawl out of in the past, but sometimes it just comes creeping back up, ya know?
Last year (and the 4 years before that!) I spent every waking moment comparing my body to other women, but this year I made it a goal to improve my body image through yoga, uplifting podcasts, digging into the Bible more, and reading my face off. While I still fall into that mindset (especially when I’m having a bad week), I’m much more improved than ever before.
But comparison doesn’t always just take one form.
Since immersing myself into the blogging world, I’ve found myself playing the comparison game yet again. Comparing my Square One to someone else’s Square Twenty. I’ve watched as another blogger posted gorgeous photos of a recipe that I had in mind to create. I’ve found myself envious of how many sponsored posts or product another food blogger receives. And as I’m scrolling through Instagram, I’m thinking WHYYYY is it impossible to stand out and make an impact right now?!
I’m so over it. Comparison has really overstayed its welcome. And here’s what I’m doing about it.
- I have to continually remind myself that I have talents, too. Although they aren’t the same as so-and-so’s talents, I’m unique in my own way.
- Social media sucks sometimes. I’m learning to take more breaks to read something. Write something. Get my face out from behind a screen!
- I’m waking up with gratitude to star the day out right. Before I find the energy to crawl out of bed in the morning, I make a mental list of a few things I’m grateful for.
- I’ve learned that congratulating someone else on their accomplishments always makes me feel better about my current situation! At its core, comparison is just jealousy. When I take the time to acknowledge other women’s hard work and accomplishments, it makes a HUGE difference in my perspective! Instead of thinking, “Seriously?! She (did/got/accomplished) what?!“, I’ll actually send that person a DM on Instagram or an email and just congratulate them on their success. Just reaching out to say, “Hey! I noticed you did that thing, and just wanted to say congrats, you’re amazing!” can make you feel so much better about yourself.
- I’m ridiculously excited about what I’m doing and creating. YES, I totally feel the weight of comparison sometimes, but I’m seriously L-O-V-ING what I’m doing! I absolutely love buckling down, creating recipes, learning photography, editing photos, and typing novels like this one for you all to read. Because maybe it can make a difference.
I’m SO glad I got that off my chest (so thanks for letting me rant!), and I wonder how many of you can relate! Please leave me a comment or shoot me an email and let me know!!
As for these Mediterranean Chickpea Sweet Potato Burgers… with whipped feta!!… it’s your dinner this weekend. 🙂
Pin these veggie burgers for later!
Flavorful Mediterranean seasonings, chickpeas, and sweet potatoes are paired with whipped feta for the ultimate veggie burger!
- 1 large sweet potato, cooked (about 3/4 c.)
- 1 (14-oz.) can chickpeas, drained and rinsed
- 1/4 c. oat flour (gluten free if needed)
- 2 cloves garlic
- 2 Tbsp lemon juice
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp smoked paprika (or regular paprika)
- 1/2 tsp salt
- 1/2 c. fresh parsley
- 1/2 c. fresh cilantro
- 6 oz. feta cheese
- 3 Tbsp Greek yogurt
- 1 clove garlic
- 1 tsp lemon juice
- 4 whole wheat or gluten free hamburger buns
- 1 large avocado, sliced
- Butter or romaine lettuce
- Sliced red onion
- Sprouts or microgreens
If your sweet potato isn't cooked, pierce it several times with a fork and place into the microwave. Cook on high 8-10 minutes, turning once, until cooked through. Cool until it can be easily handled.
In the bowl of a food processor, add the cooked sweet potato, chickpeas, oat flour, garlic, lemon juice, cumin, coriander, paprika, salt, parsley, and cilantro. Pulse and blend until the mixture is fine and well-combined. You may still have a few larger chunks remaining, but for the most part it should be very finely chopped and evenly distributed. Pour this mixture into a bowl and chill (it makes for easier patty-forming!) 15-30 minutes.
Remove the patty mixture from the refrigerator, and form into 4 even patties. Preheat a large skillet or grill pan over medium-high heat; add a drizzle of olive oil and swirl to coat. Cook the patties until golden, about 6-8 minutes; flip and cook on the other side an additional 4-5 minutes. Remove to a plate.
To make the whipped feta, add the feta, yogurt, garlic, and lemon juice to the bowl of a food processor. Blend on high speed until smooth and creamy, scraping down the sides occasionally.
Serve each patty on top of a whole wheat bun with lettuce, sliced avocado, red onions, whipped feta, and sprouts or microgreens.
Nutrition Information per Serving (without toppings or buns):
Calories: 255 Protein: 14g Carbs: 27g Fat: 11g Fiber: 4g