Joe Yonan's Black Bean-Chipotle Falafel Burgers | Genius Recipes

The secret behind this brilliant veggie burger recipe was right in front of us. As Joe Yonan writes, “In the ongoing quest for the perfect veggie burger recipe, at a certain point a realization occurs: wasn’t the perfect veggie burger created long ago—in falafel?” Yonan swaps out chickpeas for black beans and adds chipotle, cilantro and sweet potato to create a perfectly crisp-on-the-outside, tender-(but not mushy!)-on-the-inside veggie burger. GET THE RECIPE ►►

INGREDIENTS
For the falafel burger:
1 cup dried black beans, soaked overnight and drained
1/2 cup chopped white onion
1/2 cup lightly packed chopped cilantro leaves and tender stems
4 garlic cloves, chopped
2 teaspoons kosher salt
2 teaspoons ground chipotle chile (or substitute 2 teaspoons adobo sauce from canned chipotles in adobo)
1 cup mashed, cooked sweet potato (the easiest way is to poke the potato with a fork, microwave till soft, then peel and mash)
grapeseed or other neutral vegetable oil, for frying
8 soft burger buns, such as brioche or potato rolls, (optionally) lightly toasted
1/2 cup Chickpea Aioli (recipe follows) or vegan or traditional mayonnaise
Mustard, ketchup, or both (your choice)
8 leaves romaine or iceberg lettuce
Flesh of 2 ripe avocados, sliced
1 small red onion, thinly sliced
2 tomatoes, sliced

For the chickpea aioli:
1 garlic clove
1/45-ounce can of no-salt-added chickpeas) cups aquafaba (from one 15-ounce can of no-salt-added chickpeas)
2 tablespoons cooked or canned no-salt-added chickpeas
3/4 teaspoon Dijon mustard
1/2 teaspoon kosher salt, plus more to taste
3/4 cup grapeseed or other neutral vegetable oil
1 tablespoon fresh lemon juice, plus more to taste

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