✅ CHICKPEA PATTIES RECIPE INGREDIENTS: (12 to 13 patties) 2 Cups / 1 Can (540ml Can) COOKED Chickpeas (Low Sodium) 400g / 2+1/4 cups approx. FINELY GRATED Sweet Potato (1 large sweet potato 440g with the skin) 160g / 2 cup Green Onions - finely chopped and firmly packed 60g / 1 cup Cilantro (Coriander leaves) - finely chopped 17g / 1 tablespoon grated or minced Garlic 7g / 1/2 tablespoon grated or minced Ginger 2+1/2 to 3 tablespoon Lemon Juice (The quantity of lemon juice will depend on how sweet the sweet potatoes are so adjust accordingly) 2 Teaspoon Paprika (NOT SMOKED) 1 Teaspoon Ground Coriander 1 Teaspoon Ground Cumin 1/2 Teaspoon Ground Black Pepper 1/4 teaspoon Cayenne Pepper or to taste (OPTIONAL) 100g / 3/4 Cup Chickpea Flour or Besan 1/4 teaspoon baking soda 2 Tablespoon Olive Oil Salt to taste (I have added 1 teaspoon of pink Himalayan salt. Please also note that I have used low sodium chickpeas) Good Quality Olive Oil to Brush the patties (I used organic cold pressed extra virgin olive oil) Sriracha Mayo Dipping sauce/spread: Mayonnaise (vegan) Sriracha Hot Sauce to taste Add vegan mayonnaise and sriracha hot sauce to taste to a bowl. Mix well. Pickled Onions: 160g / 1 medium Red Onion 1 Tablespoon White Vinegar 1 Tablespoon Sugar (I added cane sugar) 1/8 Teaspoon Salt Add the onions, vinegar, sugar and salt to a bowl. Mix well. You can store it in the refrigerator for 2 to 3 days. METHOD: Finely grate the sweet potato using the finer side of the grater. Finely chop green onion and cilantro (coriander leaves). Mince or grate the ginger & garlic. THOROUGHLY MASH THE COOKED CHICKPEAS, then add the grated sweet potato, green onion, cilantro, lemon juice, garlic, ginger, paprika, cumin, coriander, black pepper, cayenne pepper, chickpea flour, baking soda, salt, olive oil and mix well. KNEAD THE MIXTURE THOROUGHLY until it forms a dough, this will help breakdown the fibres and the mixture will bind well while forming the patties. Oil your hands to prevent the mixture from sticking. Scoop the mixture using a 1/3 cup and form equal size patties. This recipe makes 12 to 13 patties. Each patties will be approximately 3+1/4 to 3+1/2 Inches in diameter and anywhere between 3/8 to 1/2 inch thick and 85 to 90g approx. per patty mixture. PRE-HEAT THE OVEN TO 400F. Bake the patties in a 400F preheated oven for 30 minutes. Then flip the patties and bake for another 15 to 20 minutes or until the patties are golden brown and firm. The patties should not be mushy. Once baked remove from the oven and immediately brush it with a good quality olive oil, while the patties are still hot. This will add a lot of flavour and also prevent the patties from drying out. EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY Add the patties to your burger or wrap or serve it with your favourite dipping sauce. Patties stores well in the refrigerator in an airtight container for 7 to 8 days. This is a good recipe for meal prep, the patties taste even better the following day. IMPORTANT TIPS: FINELY GRATE THE WEET POTATO USING THE FINER SIDE OF THE GRATER Take the time to THOROUGHLY MASH THE COOKED CHICKPEAS KNEAD THE MIXTURE THOROUGHLY until it forms a dough, to breakdown. The mixture will bind well while forming the patties EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY You could prep the vegetables in advance and store it in the refrigerator for 3 to 4 days. When ready, add the dry ingredients and make the patties