Ingredients:

3/4 cup dried chickpeas
1 large sweet potato
6 sun-dried tomatoes
1 cup rolled oats
1 small red onion, diced
1 clove garlic, minced
1 jalapeño, seeded and finely chopped
juice from 1 lemon (3 tablespoons)
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
pinch of cayenne
1 teaspoon sea salt, or to taste
1/4 teaspoon ground black pepper
1 tablespoon ground flax seed
1/2 cup hemp seeds
2/3 cup green peas, fresh or frozen and defrosted
1/4 cup fresh coriander, finely chopped
1/4 cup fresh basil, finely chopped
baby kale, spinach or other greens for serving

Method:

1. Rinse the chickpeas and soak for 8 hours or overnight in water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until soft – about 1 to 1 ½ hours.

2. Meanwhile, preheat an oven to 200°C. Scrub the sweet potato and roast until fork tender, about 50 to 60 minutes. Let cool, remove the skin, transfer to a medium bowl, and mash with a fork or potato masher. Stir in about 3/4 cup of the oats and set aside.

3. Soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Set aside.

4. Drain the cooked chickpeas and transfer to a food processor. Add the sun-dried tomato, onion, garlic, jalapeño, lemon juice, olive oil, paprika, cumin, coriander, turmeric, cayenne, salt and black pepper and process until the mixture is blended but still a bit chunky. Add the sweet potato and process for another few seconds.

5. Transfer the mixture to a large bowl. Whisk the ground flax seed with 3 tablespoons of warm water and stir into the sweet potato and chickpea mixture along with the hemp seeds, green peas and fresh herbs until well combined. Stir in the remaining 1/4 cup of oats and let the mixture chill in the refrigerator for 1 hour so that it firms up and is easier to shape.

6. Line a baking sheet with parchment paper and preheat oven to 180°C. Brush a little oil on your hands and shape the sweet potato and chickpea mixture into patties. Bake the patties for about 30 minutes, flipping them over after 15 minutes. When they are lightly golden and slightly crisp, remove from the oven and let cool for 10 minutes or so before serving.