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.
338 calories per serving, 10 g fat (1 g saturated), 50 g carbs, 13 g fiber, 15 g protein
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 96 (41%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 0.2mg||0 %|
|Sodium 349.1mg||12 %|
|Potassium 856.2mg||23 %|
|Total Carbohydrate 36g||11 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 20.4g|
|Protein 7.4g||11 %|
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Calories per serving: 232
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