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Moroccan Yam Veggie Burgers with Cilantro Lime Tahini Sauce

Angela Liddon
  • 60 minutes
  • Serves 6 to 8

INGREDIENTS

1 15 ounce can

Chickpeas

1 1/3 cups

Coriander, fresh leaves

1/2 tsp

Coriander

1

Garlic clove, small

2

Garlic cloves, large

1

small piece Ginger, fresh

1 1/2 cups

Yam

3/4 cup

Rolled oats

1 tbsp

Coconut aminos or low-sodium tamari

3 tbsp

Lime juice, fresh

2 tbsp

Tahini

1

Black pepper, Freshly ground

1 1/2 tsp

Chili powder

1/4 tsp

Cinnamon

1

Salt and pepper

1/2 tsp

Sea salt or pink himalayan salt, fine grain

1/4 tsp

Turmeric

1/4 cup

Olive oil, extra virgin

1/2 tbsp

Sesame oil

1 1/2 tsp

Cumin

2 tbsp

Water

2 tablespoons ground flax mixed with 3 tablespoons water