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Mash the Base: Pierce 1 medium sweet potato with a fork and microwave for about 7 minutes until soft. Cut it in half and scoop out the flesh into a large bowl. Add 2 cans chickpeas (drained and rinsed) and mash with a potato masher, keeping some chunks for texture.
Add Flavor and Binders: Add 4 tablespoons all-purpose flour, ⅓ cup grated parmesan, 1 large egg, ½ red onion (chopped), 1 clove garlic (grated), 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ¾ teaspoon salt, and pepper. Mix until everything sticks together. If it feels too wet, sprinkle in a little more flour.
Shape and Cook: Form small patties with about 2-3 tablespoons of mixture each. Heat a little olive oil in a nonstick pan over medium heat and cook for 3 to 4 minutes per side until golden.You can also bake them in a preheated oven at 400°F (200°C) for 20–25 minutes or air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
Serve: Serve warm with Greek yogurt, tzatziki, or a fresh salad. Great as a snack, in a wrap, or for meal prep.