Chickpea and Sweet Potato Patties

Ingredients
1 can of chickpeas, drained and rinsed
1 medium sweet potato, peeled and diced
1/2 cup breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup chopped green onion
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Preheat your oven to 400°F (200°C).
Boil the sweet potato until it’s tender.
Drain and mash the chickpeas and sweet potato in a large bowl.
Add the breadcrumbs, parsley, green onion, cumin, smoked paprika, salt, and pepper. Mix until everything is well combined.
Form the mixture into small patties.
Place the patties on a baking sheet lined with parchment paper.
Bake for 25 minutes, flipping halfway through.
Lentil and Mushroom Patties:
1 cup cooked lentils
1 cup chopped mushrooms
1/2 cup breadcrumbs
1/4 cup chopped fresh cilantro
1/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon soy sauce
Salt and pepper to taste
Preheat your oven to 375°F (190°C).
In a large bowl, mix together the lentils, mushrooms, breadcrumbs, cilantro, onion, garlic, soy sauce, salt, and pepper.
Form the mixture into small patties.
Place the patties on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, flipping halfway through.
Black Bean and Quinoa Patties:
1 can of black beans, drained and rinsed
1/2 cup cooked quinoa
1/2 cup breadcrumbs
1/4 cup chopped fresh cilantro
1/4 cup chopped onion
2 garlic cloves, minced
1 teaspoon ground cumin
Salt and pepper to taste
Preheat your oven to 375°F (190°C).
In a large bowl, mash the black beans with a fork.
Add the cooked quinoa, breadcrumbs, cilantro, onion, garlic, cumin, salt, and pepper. Mix until everything is well combined.
Form the mixture into small patties.
Place the patties on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, flipping halfway through.