Joe Yonan's Black Bean-Chipotle Falafel Burgers | Genius Recipes | Food52

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 ►► https://f52.co/396aENu

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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