Delicious plant-based Vegan Sweet Potato Chickpea Burgers with smoky barbecue sauce! Made with wholesome ingredients, are oil-free, gluten-free and loaded with flavor!
VEGAN SWEET POTATO CHICKPEA BURGERS
There is nothing that makes me salivate more than barbecue sauce. I’m so not even kidding, I literally start salivating at the first smell and sign of it. Maybe it’s because I grew up on barbecue, I’m not sure, but it remains my favorite flavor component of a meal to this day. When you add it to vegan sweet potato chickpea burgers, it becomes insane.
THESE SWEET POTATO CHICKPEA BURGERS ARE:
- vegan
- gluten-free
- low-fat
- oil-free
- full of flavor
- easy
- healthy
- crispy exterior
- smoky
- satisfying
- moist
- simple and quick to make
- baked
INGREDIENTS NEEDED
You only need 6 main ingredients for these oil-free sweet potato burgers!
- Chickpeas
- Sweet potatoes
- Barbecue sauce: I provide a really simple 5 minute barbecue sauce below that I used for these burgers. You can also use a store-bought or my most popular, Texas BBQ Sauce.
- Chili powder
- Smoked paprika
- Medium grind coarse cornmeal: This specific type of cornmeal is more gritty than regular and is exactly what helps to give a great texture to these burgers.
- Optional veggie add-ins of green onions, corn and parsley
HOW TO MAKE VEGAN SWEET POTATO CHICKPEA BURGERS
Step 1: Make the barbecue sauce first.
Step 2: Add the drained and patted dry chickpeas to a large bowl and mash with a fork.
Step 3: Add the cooked and cooled sweet potato to the chickpeas.
Step 4: Add the remaining ingredients and combine until thoroughly mixed.
Step 5: Chill chickpea burger mixture in the fridge for 20 minutes.
Step 6: Form 5 even patties using a 1/2 measuring cup and packing it in.
Step 7: Bake at 375°F for 30 minutes on the first side and 10-15 minutes on the 2nd side.
EASY BARBECUE SAUCE
The 5 minute barbecue sauce below is really simple and quick to make, also fat-free. But I create a lot of barbecue sauce recipes, so if you are a fan of them, check these out and feel free to try any of them:
- Spicy Molasses BBQ Sauce (for use in my vegan lentil loaf recipe)
- Texas BBQ Sauce (my fave!)
- Smoky Apple Barbecue Sauce
STORING THESE BURGERS
I have not tried freezing these, but I think that would work okay. Make sure to wrap them up tightly and seal them inside a sealed container after wrapping them. I would thaw them first and then reheat them on low in the oven at 300°F for about 10-15 minutes until hot.
MORE VEGAN BURGERS AND BURRITOS
Readers love these Fat-Free Baked Mexican Black Bean Burgers that also use potatoes and cornmeal.
Looking for more healthy oil-free baked veggie and/or bean burgers? Check out this amazing Black Bean Burger!
Cajun lovers, check out these Cajun burgers.
And for another delicious recipe using both sweet potatoes and chickpeas, check out these Sweet Potato Chickpea BBQ Wraps!
You have to make these vegan chickpea burgers. They take just minimal prep, no food appliance needed to blend, no oil and they are super healthy and baked, not fried.
Vegan Sweet Potato Chickpea Burgers
Ingredients
- one 15 oz can low-sodium chickpeas, drained and rinsed well (or 1 1/2 cups cooked, 255g)
- 1 cup (230g) cooked mashed sweet potato (either roasted whole or microwaved, don't steam)
- 1/2 cup + 2 tablespoons (150g) smoky barbecue sauce (either your favorite store-bought or my recipe below is recommended!)
- 1/4 cup coarse medium-grind cornmeal (it must be medium-grind or the burgers will be too mushy, I use Bob's Red Mill)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- Optional veggie add-ins: corn, green onions, chopped parsley
5 MINUTE SMOKY BBQ SAUCE
- 1 cup tomato puree/sauce
- 2 tablespoons pure maple syrup
- 4 teaspoons apple cider vinegar
- 1/4-1/2 teaspoon fine sea salt
- 2 teaspoons liquid smoke
- 1 tablespoon worcestershire sauce
- 1 teaspoon garlic powder
- I use this scale.
Instructions
- If making my barbecue sauce (recommended!!) then simply combine the "5 minute smoky barbecue sauce" ingredients in a small bowl until smooth. Now, try not to eat it all with a spoon. It tastes even better after sitting in the fridge overnight, so make it the day before the burgers if possible. You will only need 1/2 cup + 2 tablespoons of the sauce for the burgers, reserve the rest for topping the burgers with.
- Next, cook your sweet potato whole (with skin on) either by roasting it at 400 degrees (fahrenheit, 205 degrees celsius) until super soft or cook it in the microwave. Steaming or boiling is not recommended, as too much water will get in the potatoes. Let it cool some before peeling off the skin and mash it completely with a fork. Measure out 1 cup fully filled (no gaps) mashed sweet potato.
- Drain and rinse your chickpeas and pat dry. Add them to a large bowl and mash completely with a fork to where no visible whole chickpeas remain.
- Add the cooled potato to the chickpeas.
- Add the barbecue sauce (only 1/2 cup + 2 tablespoons), cornmeal, chili powder, smoked paprika and salt to the mix and stir until combined and thick. Taste and add any more salt if needed or spice. Note: the batter will be moist and soft, not stiff like you might expect, but they will be completely firm by the end of baking.
- Place in the fridge for at least 20 minutes to firm up some.
- Preheat an oven to 375°F and line a sheet pan with parchment paper. Form the mixture into patties using a 1/2 cup measuring cup by packing it in and flattening the top. You will get 5 burgers this way. If you want them more slider size, use a 1/4 cup. The mixture should be fairly easy to form into patties with your hands. Flatten them to about 3/4 inch.
- Bake for 30 minutes on the first side. It will take this long to cook before you will be able to flip them. Remove and you must flip them carefully using a metal spatula. Using a spatula should make it fairly easy to slide it underneath the burgers. They should have started to form a cooked bottom. It they are sticking too much, cook them a few minutes longer until they come up better. After flipped, cook 10-15 more minutes until they have a nice golden brown top. The longer you cook them, the crispier the exterior will be. Let them cool 10 minutes to firm up some before eating.
- Layer your burgers with avocado,tomatoes, extra barbecue sauce, lettuce or any toppings you desire!
Notes
STORING THESE BURGERS
I have not tried freezing these, but I think that would work okay. Make sure to wrap them up tightly and seal them inside a sealed container after wrapping them. I would thaw them first and then reheat them on low in the oven at 300°F for about 10-15 minutes until hot.Nutrition
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I used my own bbq sauce that I make from scratch which is very similar to yours but spicier, added fresh garlic, spring onions and fresh rosemary….was sooooo good! Will definitely be adding these to my rotation.
Do they freeze?
SO happy you loved these Christy, thank you! The fresh herbs sound lovely. I have never tried freezing these, sorry, so I don’t know. I always post a recipe fairly soon after creating them so I never know the freezing question, haha. I would assume they would freeze fine though.
I finally got around to making these, they are easy to make once you figure out how to roast a sweet potato. Anyway I used a brand name of BBQ sauce GF and vegan and some sweet and spicy mustard, added no sodium canned corn about 1/2 a can. I will eventually get around to making these again with a Jalapeno or red bell pepper for the extra Heat! These turned up to be pretty good. I will make the BBQ sauce that is contained within the recipe next time. 1 can of chick peas and a sweet potato are enough for one meal for me I usually eat about 2-3K calories a day. This made 10 patties I ate 7 of them in one sitting, but the 2 things I really enjoy are sweet potato and chick peas, Om nom nom. But being this is a quick throw together meal for a day or 2.
So glad you enjoyed them Chad! Thank you! Yes, I would definitely recommend my BBQ Sauce next time, it’s the only one I’ve ever used or tested with this recipe and it’s so good and takes just 5 mins 🙂 I have listed right on step 2 how to roast the potato, haha. Make sure you follow the directions I provide, it is to make sure the end result is obtained! You must have made your patties really small to get 10 of them! This makes 5 normal size burgers, which is listed in step 5 using a 1/2 measuring cup, just fyi. I remember you saying how you skipped reading the directions on my last burger recipe, lol. So, just want to make sure you have success so the directions are there for a purpose to help readers out!
Hi, I am wondering if 230 g raw sweet potatoes = 230 g mashed?? And also approx how long in the oven or microwave? Thanks!
Yes! It’s the same. But I would cook the potato whole (with skin on). Depending on the size of the potato, it could be anywhere from 5-8 minutes in the microwave. Just cook it until squishy soft. If baking, it would be 30-45 minutes. It’s best to do it that way and then measure mashed.
Hi! I’m wondering what I could substitute the corn meal for. I can’t tolerate corn meal. It gives me wild heartburn 🙁
Once again so much yum! I was a bit worried because I think mine were a bit too wet and I could have refrigerated them longer but with a bit of care, they flipped just fine and were delicious! I made them because my father-in-law who is a die hard crappy eater is staying with us. He’s trying to eat the way we do and had ordered a veggie burger from a local place that was just…not good. I decided he would never switch the way he eats if he doesn’t get a good burger once in awhile so I looked for one here and hit the jackpot! The barbecue sauce is so easy and so delicious; I’m glad there’s some left over.
As an aside, I really appreciate all the work you do in recipe creation and instruction. I have yet to make a recipe that wasn’t a winner and that didn’t perform like you said it would. Even though I had those worries I mentioned at the top, I knew it would turn out all right because A), you mentioned the wet consistency but that it would flip okay and B) it’s obvious the pride and care you take, that you aren’t just throwing ingredients together, hoping it’ll work. Thanks so much for all you do . I also love that you respond to (almost?) everyone who writes. I haven’t seen anyone who does that and it’s so nice.
Hi Elyse! Oh my goodness, you are such a sweetheart, thank you so very much for taking the time to leave such a thoughtful comment, it really made me smile! And yes, I do try to respond to every reader comment. Sometimes I miss some, simply by accident of getting a little behind when so many come through, but I try to check up on them each day and respond. I’m so very happy to hear you loved these burgers so much, and even moreso, your father-in-law! That is just amazing to hear!
Thank you again so much for the comment!!
Just made these tonight as a part of my food prep !!! They look smell and taste amazing 🙂
Curious can I freeze these or have you tried ?
I made a total of six and not sure I can finish them all!
Thanks !!
Oooh, yay! So glad to hear you loved them! I have never froze these, I eat them too fast, haha! But I would think they’d freeze ok. Just reheat in the oven on low, like 300 when reheating. That is what I would try anyways. Thank you for the feedback!
The flavor of this recipe is really awesome! Garbanzo beans happen to be my favorite beans, and I love making sandwiches, hummus, and soups with them. Sweet potatoes are one thing I don’t like, so I try to make recipes that mask them well since sweet potatoes are so incredibly healthy. This recipe did it! Plus I’m always down for trying all of the smoky recipes here. 🙂 Great way to add sweet potatoes in that I was looking for!
Thank you so much Jessica! So glad you enjoyed them!!
Hi there, I was looking for a veggie burger to make for my vegetarian son who will be visiting. These look awesome and I’m sure I will love them even if he doesn’t. Do you know if they will hold up on the grill? I would guess I’d have to bake them first and thrn grill?
Hi Nancy! These are one of my most popular recipes, even with meat eaters, so fingers crossed that he likes them. These unfortunately will not hold up well on a grill I don’t think, unless, like you mentioned, baking them first so they are more firm. I just have never tried. I would be careful about overcooking them though so they don’t dry out. I do have delicious Mexican black bean burgers as well that should hold up well on the grill though, so these are an option too.
https://thevegan8.com/2015/05/13/fat-free-baked-mexican-black-bean-burgers/
Let me know what you try!
With the black bean burgers, they may work best before the first flip to cook them on sprayed foil as they may be too tender to cook directly. I do know they work on a grill pan, but not sure about an actual grill.
I found your recipe earlier this week and followed it(sort of). I didn’t really want the tomato-based sauce since my kids don’t like it. I did use the spices and liquids you called for and two eggs for binding(we are vegetarian). The first two that I cooked on a cast iron griddle crumbled pretty bad but after I went back and read the recipe, I realized I’d left the cornmeal out! Wow, what a difference that makes! Actually, I used grits because I didn’t have cornmeal. They were amazing and all of my picky eaters said they were a keeper recipe! YAY!! We are going to experiment with black beans and sweet potatoes with sausage seasonings in the near future.
That is such wonderful news Molly, so glad they were a hit!
These were delicious! I had the leftovers the next day cold over salad and they had firmed up even more and were great. Happy to have this recipe in my rotation.
Wondeful Liz! I’m so glad to hear you loved these, thank you so much for the feedback!!
Another amazing recipe. I made it with your barbecue sauce, and I utilized my food processor to help with smashing up the chickpeas and getting everything mixed. They came out great, and everyone loved them. Thank you!
Made these last night and they are to die!! I will definitely be making them again! This is my first time making one of your recipes. I recently went shopping and have everything to make 5 more of your recipes. I’m newly vegan and I can’t tell you how much your website has helped me! Thank you for all of your hard work!! I’m a huge fan!
Aww thanks so much Melissa, that makes me so happy to hear you loved them so much! Thank you very much for the feedback and 5 star rating!
The texture… the BBQ flavor… everything was perfect… These were absolutely delicious! They are now apart of my recipe rotation!
Yay! So happy to hear that Toni! These are my favorite, so glad you loved them!
I’m excited to make these for Memorial Day weekend so I have a question….how do you think they’d do on an actual grill? I’d rather not turn on the oven when everyone wants me to grill. Thanks!
Hi Eva! I have honestly never tried them on a grill so I can’t really say, but I do know that the first cooking time before they are flipped, they are really fragile, they firm up a ton at the end of cooking and while cooling some, so I’m just not sure without ever trying it. Let me know if you try it, I’d love to hear!
These were A W E S O M E! Seriously….any meat eater would NEVER miss having a meatfilled burger after this. I have made many a veggie burger but your genius in using cornmeal (I’m guess what it HAS 2 b) made these so firm and the texture much more like the meat-burgers many crave. Don’t get me wrong i can enjoy a mushy veggie burger too but man… this was the best! DEF my go-2 fav recipe that will b in rotation!! I have never felt so Un-deprived yet eating.
I can’t wait til some one starts up a grill, i’m gonna do them on there to see how they fair grilled.
When I found your blog and mutual penchant 4 extreme BBQ love…. I knew we were 2 peas in a pod. Natch, this is the first I have made from your blog bcz… BBQ! Sweet Potato… And I did not make your BBQ sauce yet but only because I have a giant jug full 2 use up… but I will! & will comment on that only after I do!
I had mine with a toasted bun, lettuce, tomato, avacado & onion. I think from now on toasted buns will b mandatory… seriously!
Thanks so much 4 sharing your creation(s)!!!! U’re on permanent bookmark!
Oh wow Ceacea, I’m so sorry I missed this comment! I’m so thrilled you loved these burgers so much, that makes me happy to hear! Thank you so much for the feedback!
Great recipe. I’ve got some vegan friends coming over for a bbq this weekend and i’ve been looking for something to cook them. This fits the bill perfectly.
Wonderful William! I hope they are a hit with everybody!
Have you tried freezing these?
Hi Tammy, no I have never froze them, but I think they should be okay as long as they are wrapped and sealed really tight, I just haven’t tried personally yet.
Hi Donna! You can try subbing in dry couscous or millet or even rice flour…I haven’t tried any of those and the texture may vary some, but should be a decent sub.
So I just found this recipe and it looks great except I don’t do corn and see that you say that corn flour will not even work, so I assume there is no substitute????
Oh my gosh!! I’ve tried sooo many veggie burgers and they are always mushy and fall apart! Everything about these burgers is just PERFECT! First, the home-made BBQ sauce is out of this world! I don’t think I’ll every buy BBQ sauce again! The burgers were crispy, tasty, and just down right delicious! Next time I need to double to recipe so I will have some to freeze!
Yay Reagan! I’m so happy to hear that, these are a favorite around here too! Thank you so much for the awesome feedback!