Moroccan Yam Veggie Burgers With Cilantro Lime Tahini Sauce

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Oh She Glows
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1.5 cups grated yam (I used a sweet potato in a pinch)

2 large garlic cloves, peeled

3/4 cup fresh cilantro leaves

1 small piece of fresh ginger (1 cm cube), peeled

1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups)

2 tablespoons ground flax mixed with 3 tablespoons water

3/4 cup rolled oats, ground into a flour (use gluten-free if necessary)

1/2 tablespoon sesame oil

1 tablespoon coconut aminos or low-sodium tamari

1/2-3/4 teaspoon fine grain sea salt or pink Himalayan salt, to taste

Freshly ground black pepper, to taste

1 1/2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon coriander

1/4 teaspoon cinnamon

1/4 teaspoon turmeric

1 small garlic clove, peeled

2/3 cup fresh cilantro leaves

1/4 cup extra virgin olive oil

3 tablespoons fresh lime juice, or to taste

2 tablespoons tahini

2 tablespoons water

1/2 teaspoon cumin

salt and pepper, to taste

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