1 medium sweet potato
1 cup millet
3 1/2 teaspoons salt
1 medium carrot, cut into 1/2-inch pieces
1 celery stalk, cut into 1-inch pieces ( I don't like celery but used dried celery flakes instead)
1 small onion, peeled and quartered
3 medium garlic cloves, peeled
2 tablespoons sesame oil
1 cup frozen or fresh peas,
1 cup canned chickpeas
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
1/4 teaspoon cayenne pepper
1/4 cup whole-wheat flour
1/4 cup sunflower seeds, toasted
1 1/2 tablespoons fresh lemon juice
1/4 cup chopped chives
1/4 cup finely chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
8 ounces buckwheat, radish, or alfalfa sprouts,
for topping (optional)
olive oil for buns
1/2 cup tahini
3 tablespoons fresh lemon juice, or to taste
1 clove garlic, finely minced
1/4 teaspoon salt
pinch of freshly ground black pepper
1. Heat oven to 400 degrees F. Scrub sweet potato, and prick with a fork. Bake until tender, about 40 minutes. Remove from oven, and peel when cool enough to handle. Transfer to a large bowl, mash, and set aside.
2. Meanwhile, rinse millet. Bring 2 1/2 cups water to a boil; add millet and 1 teaspoon salt. Cover, reduce heat to medium low, and simmer until all the water is absorbed, about 15 minutes. Remove from heat, and add to mashed sweet potato; mix to combine.
3. Place carrot and celery in a food processor; pulse to chop finely. Transfer from processor to a small bowl. Pulse onion and garlic until finely chopped, and add to carrot and celery. Heat 2 teaspoons sesame oil in a skillet over medium-low heat. Add garlic, onions, celery, and carrots; cook until onions are translucent, about 7 minutes. Add to millet mixture; stir to combine.
4. Bring a small saucepan of water to a boil. Add 1 teaspoon salt and peas; cook until tender but still firm, about 3 minutes. Drain; transfer peas to a bowl of ice water for 1 to 2 minutes. Drain again, and combine with chickpeas in a food processor; pulse to chop medium-fine. Add to millet mixture.
5. Add coriander, cumin, fennel, cayenne, flour, sunflower seeds, lemon juice, chives, parsley, remaining 1 1/2 teaspoons salt, and pepper. Mix well, and form into 8 patties.
6. Heat 2 teaspoons sesame oil in a nonstick skillet over medium heat. Add four patties, and cook until golden brown and heated through, 7 to 8 minutes per side. Keep warm in a low oven; repeat with remaining 2 teaspoons oil and patties.
7. Serve immediately with sprouts and tahini sauce on buns brushed with olive oil and toasted.
Combine all tahini sauce ingredients in a small bowl; add 5 tablespoons water, and whisk to combine. Cover, and refrigerate until ready to serve.