Chickpea Sliders with Sambal Aioli

40 min
3 servings


15 oz
garbanzo beans (rinsed & drained)
1 cup
sweet potato (cooked)
1 Tbsp
light or olive oil
2 Tbsp
red onion (minced)
jalapeno (seeded, minced)
2 clove
garlic (minced, divided)
1/2 tsp
ground cumin
1 tsp
curry powder
2 Tbsp
cilantro (chopped)
ear fresh corn (kernels cut off or 1/2 cup frozen, defrosted)
2 1/2 cup
panko (divided)
1/2 cup
1 to 2 tsp
Sambal hot sauce
1 to 2
heads Manoa lettuce or similar (washed, dried)
1 cup
cucumber (sliced)
Prep Time:
20 min
Cooking Time:
20 min
Total Time:
40 min


In a medium-large mixing bowl, mash the chickpeas with a potato masher or large fork. Add in sweet potatoes and mash until chunky. Heat oil in a medium skillet and sauté the onions and jalapeno. After a few minutes add in 1 clove of garlic. Sauté about 1 minute then add in the cumin and curry powder and heat through to release their flavors, about 1 to 2 minutes.  

Add the sautéed veggies and spices to the chickpea/potato mixture. Transfer to a mixing bowl and add in the cilantro, corn and salt; mix well. Then add in the ¼ to ½ cup of panko, as needed, to create a firm texture. It should stick together and no longer be wet. Form the chickpea mixture into small patties, roll in panko and cook in a non-stick pan for 5 minutes on each side, until crispy. Combine the mayonnaise, sambal and garlic in a small bowl and whisk together to mix.

Serve the chickpea sliders in lettuce leaves with sliced cucumbers and fresh-made aioli for a deliciously heart-healthy entrée; enjoy with coconut water with a wedge of lime.