Sweet Potato and Chickpea Burgers

Roast the sweet potatoes at 400°F until soft, then peel and cut into small pieces once cool

Cook 1/3 cup dry millet or quinoa according to package directions

Combine the cooked millet or quinoa with the sweet potatoes and 1 can of drained and rinsed chickpeas

Add 1/2 finely chopped red onion, 1/2 cup chopped cilantro leaves, 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 tablespoon sriracha (or to taste), and salt to taste

Mash the mixture with a potato masher until well combined, leaving some chickpeas whole

Process 1 cup old fashioned rolled oats until the flakes just start to break apart

Mix the processed oats into the burger batter

Refrigerate the batter for at least 15 minutes to help it bind better

Use a 1/4 cup measuring cup to form equal-sized patties

Pan fry or bake the patties; if baking, place on a parchment-lined baking sheet and bake at 400°F for about 20 minutes or until golden brown, flipping halfway