After Labor Day in West Michigan and a change of weather has brought with it all the fall feels. These Sweet Potato Ranch Chickpea burgers fit those fall vibes to a ‘T”. They are easy to make and taste a bit autumn with a touch of lingering summertime.
The autumn vibe is not only because they are orange in color (ha) but they have a comfy taste to them because they are filled with sweet potatoes. Dare I ask – what is more comforting than a potato? BUT they will also bring you sweet memories of summer because they have a light ranch taste!
Ingredients in Ranch Chickpea Burgers with Sweet Potato
Dairy Free Ranch Powder
I attribute my first taste of ranch dressing years ago to my now love of salad. As with all things, though, as your tastes mature, so thank goodness did that love of ranch salad dressing. I eventually branched beyond the not so healthy stuff that people drown their salad greens in – to homemade vinaigrettes, such as our Strawberry Lime Chipotle Vinaigrette and now to oil free salad dressings, such as our Zippy Cilantro Peanut Butter Oil Free Dressing that are equally satisfying and 100% heart healthier.
Back to the ranch though! I wanted to develop a vegan ranch powder, that could be used as a seasoning. The ranch powder needed to be dairy free because most store or homemade ranch powers contain some form of dry milk powder. My store exploration led me to dairy free coconut milk powder.
Coconut milk powder is vegan, gluten free and dairy free! And thus the vegan non dairy ranch powder was developed. Now, a word to note – this is coconut milk powder, emphasis on the coconut. After I first created the powder, I took a smell of it and oof, it smelled very coconut -y. But I let it sit for a day, took another smell and the coconut smell had lessened. SO if you hate coconut, this may not be for you. Although on the other hand, my husband (not the biggest coconut fan) did love these burgers, so if you are up for an adventure try this out! Here are the ingredients you will need for the vegan ranch powder:
- Coconut Milk Powder
- Dried Parsley
- Freeze Dried Chives
- Dried Dill
- Dried Onion Powder
- Dried Garlic Powder
- Dried Marjoram
- Salt and Pepper
Yes, that list of spices may look long, but you probably have most of them already in your spice rack!
The Vegan Veggie Burger
This burger has a great taste going on it it! It is soft, yet crisp. Perfect in a bowl or atop a bun.
Simple ingredients such as sweet potatoes, chickpeas and a flax egg are combined to form the patties. Only 3 ingredients make these super simple veggies burgers easy to whip up for a weeknight dinner!
The veggie burgers are then rolled in aquafaba, then a mixture of our dairy free ranch seasoning with nutritional yeast and gluten free panko breadcrumbs. This gives the burger a nice mild flavor and crunch!
Here are the ingredients you need for the chickpea sweet potato ranch burgers:
- Non Dairy Ranch Mix (recipe below)
- Sweet Potato
- Flax Egg
- Panko Breadcrumbs (gluten free if needed)
How to Make Ranch Chickpea Burgers
These ranch chickpea burgers are great to make for a weeknight dinner! They come together quickly, especially if you plan in advance and use leftover sweet potatoes. Your dairy free ranch vegan powder can be prepped in advance as well! I have prepped the homemade ranch powder a few days in advance and also used it the day of making it! It just has a slightly more coconut taste when using the day of.
If you are starting with raw sweet potato, I would prepare that first. Peel, dice and steam on the stovetop or microwave. While your sweet potato is steaming, drain and rinse your chickpeas and add to your food processor. Now is also a good time to prepare your flax egg, so it has time to ‘gel’.
After your potato is done, drain any liquid from it and add it to the food processor along with your garlic. Pulse lightly until combined. You could also use a potato masher to combine your ingredients – I have not tried that method, but I assume it would work! You want your sweet potato and chickpea mixture to be combined but not purèed. Fold in your flax egg and stir to combine.
Next, you will form an assembly line for veggie patty making! Put your aquafaba in one shallow pan and your ranch mixture with added panko and nutritional yeast in another pan. As you form your sweet potato mixture into patties, lightly dip them into the aquafaba and then coat them with the ranch panko mixture. Lay each finished coated patty on a baking pan covered with a silpat mat or parchment paper.
Bake in the oven to get crispy and dinner is done!
If you love veggie or fritter recipes check out these other popular recipes on our site:
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Sweet Potato Ranch Chickpea BurgersCourse: Main
Good for you ingredients including a ranch seasoning make this veggie burger a great weeknight dinner idea!
1 – 15.5 oz can no salt added chickpeas
1/2 cup diced cooked sweet potatoes
1 garlic clove, minced
1 flax egg (1.5 Tblsp ground flax + 3 Tblsp water)
1/4 cup aquafaba
4 Tblsp non dairy ranch mix (recipe below)
2 Tblsp nutritional yeast
1/3 cup gluten free panko*
- Dairy Free Ranch Powder
2 Tblsp coconut milk powder
1 Tblsp dried parsley
1 Tblsp freeze dried chives
1 1/2 t. onion powder
1 t. garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried dill
1/4 tsp dried marjoram
- Sweet Potato Ranch Chickpea Burgers Directions
- Preheat oven to 400 degrees. Line a large rimmed baking pan with parchment paper.
- Drain chickpeas, reserving aquafaba from can (this is the liquid that the chickpeas are in and you will need it for another part of this recipe!). Rinse chickpeas well.
- Add chickpeas, sweet potato and garlic to food processor and pulse lightly. You want a mixture that is chunky but not puréed. Gently fold in your flax egg.
- Form this mixture into 5 or 6 vegan burger patties.
- In a small shallow pan, pour your aquafaba.
- In another shallow pan, combine dairy free ranch mix, nutritional yeast and panko.
- Form an assemble line with your patties and two shallow pans.
- Dip your burgers in aquafaba and then coat with your panko mix. (see not on leftover panko mix)
- Place on parchment lined baking pan.
- Bake at 400 degrees for 15 minutes. Flip burgers and bake additional 15 minutes.
- Vegan Ranch Powder
- Combine all ingredients from coconut milk powder to marjoram in a small bowl with lid.
- Stir well to combine.
- This recipe calls to use all of your vegan ranch powder. If you want to use it in more recipes, make sure to double the recipe!
- *you could sub non gluten free panko if not gluten free
- you might have some leftover mixture and since this mixture contains no dairy, I like to store it in my fridge and use it to sprinkle on salad and vegetables during the week.