Chickpea Quinoa Veggie Burgers

1 small sweet potato
1/4 cup dry quinoa, baked
1/4 cup dry oats
1 (15-ounce) can garbanzo beans, rinsed and drained
2 tablespoons parsley
1 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons whole wheat flour (spelt if you are gluten-free)
2 tablespoons olive oil

Peel, dice, and steam the sweet potato until soft. Cook the quinoa and oats in separate pots. In a food processor or blender, combine the garbanzo beans, sweet potato, parsley, cayenne pepper, cumin, salt and pepper, flour, and one tablespoon of the oil. In a separate bowl, mix the bean mixture with the quinoa and barley. Using your hands, form into six patties. Heat the remaining tablespoon of oil in a pan on medium heat. Brown both sides of each burger.

Serve on a toasted whole grain bun or focaccia and top with chopped salad greens, dressed with a drizzle of canola oil, lemon, salt and pepper. If you want to nix the bun, serve the patty on a bed of dressed dark leafy greens.