Ingredients:

For the Patties:

• 2 cups / 1 can (540ml can) cooked chickpeas: Provides a hearty base with a mild, nutty flavor.
• 400g / 2+1/4 cups finely grated sweet potato: Adds natural sweetness and moisture. About 1 large sweet potato (450g) with the skin.
• 160g / 2 cups green onions: Finely chopped and firmly packed for a sharp, fresh flavor.
• 3/4 to 1 cup / 30 to 50g cilantro or parsley: Or a combination of both, finely chopped. Adjust to taste for freshness and herbaceous notes.
• 15 to 17g / 1 tablespoon grated garlic: For robust flavor.
• 7g / 1/2 tablespoon grated ginger: Adds a warm, spicy undertone.
• 2 to 2+1/2 tablespoons lemon juice: Provides acidity and brightens the flavors. Adjust to taste.
• 2 teaspoons paprika: Regular paprika, not smoked, for a mild, sweet pepper flavor.
• 1 teaspoon ground coriander: Contributes a citrusy, slightly nutty flavor.
• 1 teaspoon ground cumin: Adds an earthy, warm flavor.
• 1/2 teaspoon ground black pepper: For a touch of heat.
• 1/4 teaspoon cayenne pepper (optional): For extra heat, adjust to taste.
• 100g / 3/4 cup chickpea flour or besan: Acts as a binder and adds a nutty flavor.
• 1/4 teaspoon baking soda: Helps the patties rise and become light and airy.
• 2 tablespoons olive oil: For mixing into the patties and brushing.
• Salt to taste: Enhances all the flavors.
• Good quality olive oil: For brushing the patties before baking (e.g., organic cold-pressed extra virgin olive oil).

For the Sriracha Mayo Dipping Sauce:

• Vegan mayonnaise: Creamy base for the sauce.
• Sriracha hot sauce: Adjust to taste for a spicy kick.

For the Pickled Onions:

• 160g / 1 medium red onion: Thinly sliced for pickling.
• 1 tablespoon white vinegar: Provides acidity.
• 1/4 teaspoon sugar (e.g., cane sugar): Balances the tanginess.
• 1/8 teaspoon salt: Enhances the flavor.

Instructions:

Prepare the Patties:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Sweet Potato:
   • Peel and finely grate the sweet potato. Measure out 400g (2+1/4 cups) and set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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:

1. 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:

1. 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.
• 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.

Nutritional Information (Per Patty):

• Calories: Approximately 80-100
• Protein: 3g
• Fat: 3g
• Carbohydrates: 11g
• Sugar: 2g
• Fiber: 3g
• Sodium: 200mg

Frequently Asked Questions (FAQs):

1. Can I use other vegetables instead of sweet potato?
   • Yes, you can substitute with grated carrot or butternut squash if you prefer. Adjust the cooking time and seasoning as needed.
2. Can I make these patties ahead of time?
   • Yes, you can prepare the patties ahead of time and refrigerate or freeze them. Reheat in the oven or skillet to crisp them up before serving.
3. What can I use instead of chickpea flour?
   • If you don’t have chickpea flour, you can use all-purpose flour or gluten-free flour as a substitute.
4. How can I make these patties spicier?
   • Increase the amount of cayenne pepper or add chopped jalapeños to the mixture for extra heat.
5. Can I bake these patties in advance?
   • Yes, you can bake the patties in advance and store them in an airtight container. Reheat in the oven or toaster oven to restore crispiness.

Conclusion:

These Baked Chickpea Vegetable Patties are a delightful and nutritious option for any meal. With a blend of fresh vegetables, aromatic spices, and a crispy exterior, they offer a satisfying and flavorful experience. Paired with the tangy pickled onions and spicy Sriracha mayo dipping sauce, these patties are sure to become a staple in your recipe collection. Enjoy them as a hearty snack, a light main course, or as part of a larger spread.