Tandoori Chickpea Burgers

Preheat the oven to 425°F. Add the quinoa, ½ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.

Cut the sweet potato into ½ inch thick wedges. Transfer the wedges to a baking sheet and toss with 2 tsp vegetable oil, and a pinch of salt and pepper. Roast the sweet potato wedges until crispy and well browned in places, about 15 to 20 minutes.

Drain and rinse the chickpeas. Peel and thinly slice the shallot. Peel and thinly slice the garlic. Thinly slice the cucumber. Add the cucumber to a small bowl with the white vinegar, and set aside to pickle. In a small bowl, whisk together the Vegenaise and tamarind chutney.

Add cooked quinoa, ½ cup chickpeas, tandoori spice, panko breadcrumbs, and ½ tsp salt to a food processor. Blend until well combined, scraping down the sides as necessary, about 10 pulses.

Divide the burger mixture into 4 and press firmly to form patties. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the burgers and cook until crispy and heated through, about 5 to 7 minutes per side.

Place the lettuce leaves onto plates and top with the tandoori chickpea burgers. Layer on the thinly sliced shallot and garlic, pickled cucumbers and tamarind aioli. Serve with sweet potato wedges. Dig in!