Cajun Chickpea Sweet Potato Veggie Burgers

Cajun Chickpea Sweet Potato Veggie Burgers are loaded with fresh vegetables and spiced to perfection. These veggie burgers are full of flavor and healthy too!

Cajun Chickpea Sweet Potato Veggie Burgers

Cajun Chickpea Sweet Potato Veggie Burgers

I say this quite a bit, but how on Earth have I gone my entire life without these burgers!?

This cajun spin on my classic sweet potato chickpea burger is something you’re going to want in your life, stat.

Flecked with the foodie equivalent of the holy trinity and spiced to zesty perfection, these veggie burgers are full of flavor and easily compliment a number of dietary needs.

Even better? They’re freezer-friendly too!

Chickpea Sweet Potato Veggie Burgers

veggie burger freezer instructions

To freeze, simply cook the burgers as indicated above, allow to cool a bit, and then freeze, spaced, on a plate or cookie sheet.

Once they’ve had a chance to partially freeze you can pile them in baggies or your favorite airtight container for fast food without the freaky ingredients.

ready to reheat?

To reheat, simply pop frozen burgers on a lined or spritzed baking sheet in the oven for about 20 minutes at 400F. You can also use a toaster oven! Score!

Sweet Potato Veggie Burgers with Chipotle Aioli

special diets and swaps

Vegan? Make sure you use a flax egg in the recipe and swap the regular mayonnaise in the sauce with vegan mayo and you’re good to go!

As written, the burgers themselves are vegetarian [vegan with the flax egg] and gloriously gluten-free. Just make sure you grab gluten-free certified oats and use either your favorite GF buns or some hearty bibb/butter lettuce as a delivery method for the burgers. It’s delicious!

Cajun Chickpea and Sweet Potato Veggie Burgers with Cajun Aioli

Cajun Chickpea Sweet Potato Veggie Burgers

Packed with fresh vegetables and spiced to perfection, these Cajun Chickpea Sweet Potato Veggie Burgers are full of flavor and healthy too!
5 from 33 votes
Course: Main Dish
Cuisine: Vegetarian
Keyword: Sweet Potato Veggie Burgers
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 5 servings
Author: Jenn Laughlin – Peas and Crayons


  • 1 sweet potato (yielding 1 cup cooked + pureed sweet potato)
  • 2 cups chickpeas (canned or cooked from dry)
  • 1.5 cups old-fashioned rolled oats (not instant)
  • ½ cup red bell pepper
  • ½ cup diced onion
  • ¼ cup diced celery
  • 2 tsp extra virgin olive oil for sautéing
  • 1-2 cloves garlic (smashed and minced)
  • 1 large egg (or 1 flax egg if vegan)
  • 1.5 TBSP cajun seasoning blend
  • ¼ tsp garlic powder
  • ¼ tsp cayenne
  • salt and pepper to taste

cajun chipotle aioli:

  • cup quality mayo
  • 1 tsp fresh lemon juice
  • 1 tsp chipotle adobo sauce
  • ¼ tsp cajun seasoning blend or to taste
  • tsp cayenne pepper or to taste
  • a pinch of salt


  • spring mix lettuce
  • sliced avocado
  • your favorite burger buns


  • Bake, microwave, or boil your sweet potato until tender.
  • Remove/discard the skin and, using a food processor or blender, puree the sweet potato until smooth but thick.
  • Scoop out the sweet potato and add to a large mixing bowl.
  • Next rain and rinse your chickpeas, then add to the food processor. Pulse just a few times to break up the beans, still leaving lots of great texture. Add to the sweet potato.
  • Next pulse one and a half cups of oats in your processor until flour-like [it doesn’t have to be super fine by any means; just ground] then add to the sweet potato mixture.
  • Next saute your onion, bell pepper, and celery in approx 2 teaspoons of oil over medium-high heat.
  • After about 7 minutes or so, add garlic and continue to saute until the veggies are translucent and tender.
  • Once your veggies are ready, transfer to the bowl with the sweet potato and add 1 egg [or flax egg] to the bowl along with cajun seasoning blend, garlic powder, cayenne pepper, and salt.
  • Stir to incorporate and divide burger mixture into 4-6 balls. I wound up making 5. The sizing seemed right for my buns.
  • Cup each ball in your hands and squeeze, pressing it into a compact disc. Think of it as stress-relief!
  • Form into into patties, cover, and refrigerate for approx. 30 minutes to set the burgers.
  • Feel free to prep these overnight for the following day.
  • Ready to eat? Pour a teeny bit of oil in a skillet, heat to high, and cook for a few minutes on each side until you’re left with a golden crust and a warm center. Cooking times will vary a bit depending on the size of your burgers and type of pan/skillet used, so aim for a crispy outside with a warm tender center. If you don’t get to enjoy them while they’re hot, pop cooked veggie burgers in the oven or toaster over for a little and they’re crisp up to perfection! Easy peasy!
  • Cook only a few at a time, trying not to overcrowd the skillet.
  • While they cook, whisk together your aioli.
  • Pile a lightly toasted bun high with greens and your fresh-from-the-skillet burger, top it off with a generous helping of aioli and dig in!


Nutrition Facts below are estimated using an online recipe nutrition calculator. Since we all add different toppings and buns/wraps/etc… the values below are for the veggie burger patties themselves. Adjust as needed and enjoy!


Calories: 269kcal, Carbohydrates: 43g, Protein: 11g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 32mg, Sodium: 39mg, Potassium: 493mg, Fiber: 9g, Sugar: 6g, Vitamin A: 5285IU, Vitamin C: 21.9mg, Calcium: 68mg, Iron: 3.7mg

hungry for more?

If you get a chance to try these Cajun Chickpea Sweet Potato Veggie Burgers, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!


Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin founded Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star! Peas and Crayons is know for veggie forward recipes that are colorful and crave-able.

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Recipe Rating

Questions & Reviews

  1. 5 stars
    Love this recipe! I added a bit of hickory bbq sauce to the mix and served with a jalapeño cilantro slaw!

  2. 5 stars
    loved these burgers…make without chipotle sauce,but used spices, and did not cook the veggies first, just chopped them and threw them in…thanks for the great recipe

  3. 5 stars
    I would definitely make these again. I’m always eating black bean veggie burgers but this one is a keeper. I make a sriracha Mayo and it went great with this burger. Thanks for sharing

  4. 5 stars
    These are my favorite!! We usually cook them on a skillet, however Can you cook these on the grill?

    1. So glad you love the recipe Nicole! I haven’t tried this particular one on the grill yet but it’s worth experimenting! Do you have one of those veggie grill pans with the holes/grates in it? You might be able to place it on one of those as back-up if it seems like it’s not working straight on the grill.

  5. 5 stars
    These were easy to make and absolutely delicious. I will be making these again and again. Thank you for the terrific recipe!

  6. Hi! I’m making this tomorrow. But I don’t know if it’s better to cook or bake sweet potato before make puree out of it…? What do you think? Thanks so much!

    1. Hi Katja! You can microwave them (usually 8-9 min) or bake them at 400 F (approx. 50-60 min) and then just fork-mash the insides once hot and fluffy! Another method would be to peel, cube, and boil the sweet potato before draining and pureeing. All methods work as long as you cook it first! xoxo

  7. 5 stars
    Hi Jenn!! I’m 21 years old and have always been sure that I am not a cook, but as a challenge to myself I just made these for dinner for my whole family — for the *first* time cooking dinner for other people, they turned out great and we all loved them! Thank you for the great recipe and for instilling me with some brand new cooking confidence!

    1. Haley this totally made my day, thank you! I’m so stoked y’all enjoyed the recipe and so proud of your rockstar status in the kitchen! Love it!

  8. Another quick question! Does it still taste as good if you cook it and freeze it? Or does it taste better when you make it the day of?

    Thanks so much for your help!

    1. Hey Leah! I do adore them the day of but I think they’re still great reheated in the oven or toaster oven! Out of each batch I probably have 2 fresh and the rest frozen for speedy lunches or dinner 🙂

  9. Hi I’m trying to make your recipe! But unfortunately I do not have the Cajun Spice. Could I substitute this with cumin, turmeric, and or curry powder?

    1. Hi Leah! Absolutely make your own blend! Whatever spices you adore should be great in these burgers, they’re pretty versatile! I’d just make sure you add things that compliment each other + that your familiar with taste-wise and you’ll be good to go! I actually season my daughter’s roasted chicken with turmeric, cumin, and garlic powder and she goes bonkers over the blend! 🙂

  10. Could I substitute the cajun powder for something… I don’t have that on hand… also does it still taste good without the sauce??

    1. I love it with a pinch or so of Old Bay too if you have that on hand! Otherwise you can play mad scientist with the spices you have on hand! What spices do you have/like? Maybe I can help you come up with something! <3

  11. 5 stars
    I tried this recipe as part of my 30 Before 30 project, to cook 300 Pinterest recipes in a year and a half. I loved having these burgers in my freezer as a delicious, go-to dinner. Thank you so much!

  12. 5 stars
    I made these last night and they were AWESOME! Great flavor, good consistency and just overall awesome. That chipotle aioli was a great addition. Thanks so much for posting!

  13. 5 stars
    I literally fell into this recipe tonight. I’ve been craving sweet potato type burgers and this looks to be the perfect recipe! We’re a vegan household and I’m always looking for easy, tasty meals for dinners. I think my boys will love these burgers! I have also bookmarked your blog for future use. Thanks!

  14. 5 stars
    I made these last night! It was my first time EVER making veggie burgers, despite being raised vegetarian and eating that way until like 2-3 years ago (my husband got me dabbling in turkey and chicken a little). I am SO IMPRESSED with how they turned out. The texture is just perfect, and they’re wonderfully spicy enough for this native Louisianian. My husband loved them too! I ate my as a wrap with guacamole (just wasn’t really feeling aioli/tons of bread), and it was beautiful. I’m excited to try your other veggie burger recipes sometime!

    1. Ahhhh thank you Gretchen! I’m thrilled you both loved them! For sure let me know if you try any of the others too, veggie burgers are pretty much my obsession 🙂 xoxo

  15. 5 stars
    I’ve now made these four times and recently started doubling the batch so we have lots of extras to keep on hand in the freezer. My 12-year old said that restaurants should have these on their menus 🙂 Thank you!

  16. 5 stars
    Long-time fan, first-time commenter – these burgers are absolutely amazing!!! The husband and I are obsessed with them and they will no doubt be a regular in our rotation. We love the combo. of amazing flavor, awesome texture, easy to prep., and great health profile! Nice and clean recipe with minimal oil and good protein from the chickpeas. Love it! Reminds me of your awesome Mexican veggie burgers, which I think might have to move down a notch from the top of our favorites list to make room for this guy! We love to eat both burgers with some fresh guac spread on top. Thanks so much, Jenn! Keep the healthy, yummy, veggie-focused fun comin 🙂

    1. ahhhhhh thank you Jenna! You’re too sweet – I’m so glad you left me a comment *and* that you love the burgers! Guac on top sounds like total perfection.. which totally reminds me I need to add a bag of avocaods to my grocery list! <3 I'll keep posting as long as awesome readers like you keep reading and making my crazy creations! Have a great weekend!

  17. 5 stars
    Oh my goodness! My husband and I are obsessed with the original chick pea sweet potato burgers so we GOTTA try these!!! Thanks for sharing!!

    1. Man I was really off my game that day! My apologies! I typically am racing the clock during nap time to get all of my to-do list tackled and sometimes it’s an hour of pure chaos. Thanks so much for catching both for me! 1/4 tsp of cayenne, correct 🙂

  18. You call for garlic to be added to the saute after 7 minutes, but do not specify a quantity of garlic anywhere. Then you call for garlic powder to be added to the mix when the sauteed veggies go in with the the other spices.

    Did you mean to include fresh and powdered garlic to be included, and if so, how much garlic?

    1. 1-2 cloves of garlic should be perfect! I went with 2 but I have a heavy love affair with it, I know some of my friends prefer less and some even add an extra clove! I was raised on dishes containing both the powder and the cloves in it from a young age so I’ve continued my mom’s technique in my cooking. I love it! I hope this helps Chris, my apologies for any confusion!

      1. 5 stars
        No problem, and thanks for the quick response!

        We love garlic here too, and I crushed and diced two cloves of garlic and tossed them in at the end of the sautee last night. A beautiful combination of good ingredients in a veggie patty that was pure magic to shape, unlike a lot of other meatless patties.

        To keep everything as dry as possible in anticipation of difficult shaping, I roasted the sweet potato per the instructions here:

        The resulting mix was so dry that I had to combine it with my hand. Perfect! I suppose a mixer would have worked as well. I found that a little olive oil on my hands kept the patties from sticking while I was shaping them.Really looking forward to cooking these up tonight!

  19. It’s lunch time, I am sitting at my desk and my packed lunch is not appealing at all anymore after seeing this! I need this in my life very very soon!

  20. Not going to lie, the BUN is calling to me because it reminds me of those KFC buns which are like, 99% sugar and 1% grease. You know I’m making these on my vegan week!

  21. these look and sound amazing! Can’t wait to make these, your aioli always is the perfect addition! Love the little chickpeas hand with them too 🙂

  22. Good lord woman, the things you do to me. I need these and especially the aioli. I was literally just panicking to the Hubby last weekend because I have less than 10 sweet potato chickpea burgers left in the freezer. These things are like gold to me, and he promised when he’s home next week, we’ll whip up another double batch. Love it.

  23. How in the world do you get your burgers to be so perfectly formed? Mine ALWAYS fall apart when I make them 🙁

    1. The ingredient ratio and fridge time help but I basically squeeze them, form into a ball, then rotate them in my hand while pressing into a patty. I would do a video but it would be BEYOND laughable haha 🙂

  24. 5 stars
    Yum these look so good! I am drooling!! Seriously how do you do it every single time!?!? Oh and my favorite picture is the one with your sweet little girl’s hand in it. Chunky baby fingers are the best 🙂

  25. Yum love the Cajun spices here. Love the sweet potato and chickpea combo I’ve been loving homemade veggie burgers lately can’t wait to try these.

  26. 5 stars
    Your veggie burgers always look amazing and Everytime you post a new one I find myself craving them. Once again this one has drawn me in.

    1. Thanks Allie! I hope you get a chance to try this one! I was feeling feisty this time around and gave these babies a kick!