Vegetarian burgers with a tahini sauce

Oats, chickpeas and sweet potato contain ingredients that are good for supporting sleep, so this makes a great quick dinner to whip up. Make additional burgers and freeze for later use, as they also make great meals for toddlers!

Serves: 4 | Suitable for new parents and from 12 months | Preparation: 20 minutes | Cooking: 10 minutes | Allergens: dairy & oats

  • 10 Portions

  • 30 mins

    prep time
  • 10 mins

    Cook time
  • suitable for freezing


  • Tahini sauce
  • 150g full fat natural yoghurt or unsweetened non-dairy yoghurt
  • 1 tbsp tahini
  • 1 good squeeze lemon juice
  • For the veggie burgers
  • 1 x Piccolo vegetarian stock cube, crumbled
  • 100g sweet potato
  • 400g tin chickpeas, drained and rinsed
  • 2 tbsp tahini
  • 25g porridge oats
  • 2 garlic cloves, peeled and crushed
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • Sundried Tomatoes


  • To make the tahini sauce, mix the ingredients together in a small bowl. Cover and set aside to allow the flavours to mingle.
  • If you have a microwave, microwave the sweet potatoes for 6-8 minutes until soft. Once cooked, scrap out the insides of the potatoes and add to a food processor. If you do not have a microwave, simply grate the potatoes into the processor. Add all the other ingredients into the food processor. Blend on the pulse setting until the mixture comes together to make a thick, but not totally smooth, paste.
  • Divide the burger mixture into four even pieces and roll into balls. Flatten into burger shapes.
  • Brush a large non-stick frying pan with a little oil and fry the burgers over a medium heat for 5–6 minutes on each side, or until nicely browned and hot through.
  • Serve the burgers in warmed pitta bread with salad and the tahini sauce.