Roast the sweet potato (if not prepped): Prick the sweet potato and roast at 400°F / 200°C for 35–45 minutes until tender. Scoop out and mash — let cool slightly. (Shortcut: microwave until soft, 5–8 minutes, turning midway.)
Prepare flax “egg” (if using): Mix 1 tbsp ground flax with 3 tbsp water; set aside 5 minutes to gel.
Mash chickpeas: In a large bowl, rough-mash the rinsed chickpeas with a fork or potato masher. Leave some texture — you want a few whole bits for bite.
Mix the base: Add the mashed sweet potato, chopped onion/scallion, garlic, parsley, cumin, smoked paprika, and any optional umami add-ins to the bowl. Stir to combine.
Bind: Add the egg or flax mixture and ¼ cup of oat flour. Mix. If the mixture is wet and doesn’t hold when pressed, add more flour, 1 tbsp at a time, until it holds together. If too dry, add a teaspoon of water or a drizzle of olive oil. Shape into 6–8 patties (about 2–3 in / 5–7 cm diameter).
Rest to firm: Place patties on a plate and rest 8–10 minutes in the fridge — this helps them hold during cooking.
Pan-fry (recommended for crispness): Heat 1 tbsp olive oil in a skillet over medium-high. Add patties, cook 3–4 minutes per side until golden and crisp. Use a spatula and press gently for even contact. Transfer to a paper towel-lined plate.OR Bake: Place patties on a parchment-lined sheet and bake at 400°F / 200°C for 15–18 minutes, flipping halfway, until browned.
Serve: Let rest 2 minutes. Serve on whole-grain buns with tzatziki or tahini; crumble into a warm quinoa salad; or pile on kale and roasted veg.
