Ezoic
Prepare the Sweet Potato:
Peel and finely grate the sweet potato. Measure out 400g (2+1/4 cups) and set aside.
Mash the Chickpeas:
In a large mixing bowl, mash the cooked chickpeas with a fork or potato masher until mostly smooth, leaving a few chunks for texture.
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Mix Ingredients:
Add the grated sweet potato, chopped green onions, cilantro or parsley, grated garlic, grated ginger, and lemon juice to the mashed chickpeas. Stir to combine.
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Add Spices and Flour:
Mix in the paprika, ground coriander, ground cumin, black pepper, cayenne pepper (if using), chickpea flour, and baking soda. Season with salt to taste. The mixture should be slightly moist but easy to shape into patties. If it’s too wet, add a bit more chickpea flour.
Shape the Patties:
Using your hands or a spoon, form the mixture into 12 to 13 patties, about 1/2 inch thick. Place them on the prepared baking sheet.
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Brush with Olive Oil:
Brush the tops of the patties with a light coating of good-quality olive oil to help them crisp up in the oven.
Bake the Patties:
Bake for 20-25 minutes, flipping halfway through, until the patties are golden brown and crispy on the outside.
Prepare the Sriracha Mayo Dipping Sauce:
Mix Ingredients:
In a small bowl, combine vegan mayonnaise with Sriracha hot sauce to taste. Stir well and adjust the heat level as desired.
Prepare the Pickled Onions:
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Slice and Marinate:
Thinly slice the red onion and place it in a small bowl. Add white vinegar, sugar, and salt. Toss to combine and let sit for at least 10 minutes to pickle.
Serving Suggestions:
Serve the baked chickpea vegetable patties warm with a side of Sriracha mayo dipping sauce and pickled onions.
Ezoic
These patties are great as a main course, served over a bed of greens, or as a hearty snack.
Tips:
Customize Spices: Feel free to adjust the spices and seasonings according to your taste preferences.
Texture Adjustment: If the mixture is too dry, add a little water or extra lemon juice. If too wet, add more chickpea flour.
Make Ahead: The patties can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the oven to maintain crispiness.
