Bake the sweet potato

• Pierce the sweet potato all over with a fork and lightly coat it with olive oil.
• Bake at 200 °C (400 °F) until soft. Alternatively, cook it in the microwave.

Dry roast the chickpea flour

• Toast the chickpea flour in a small dry skillet until fragrant and lightly coloured, stirring often.
• Set aside in a small bowl.

Blend the chickpeas

• Drain the chickpeas and blend them in a food processor until fairly smooth.

Make the mixture

• Mash the baked sweet potato in a bowl and add the blended chickpeas.
• Add the egg, paprika, cumin, turmeric, roasted chickpea flour and nutritional yeast.
• Mix until evenly combined.

Chill the mixture

• Refrigerate the mixture so it firms up and is easier to shape.

Shape the patties

• Preheat the oven to 175 °C (350 °F) and line a baking tray with parchment.
• Lightly grease your hands and shape the mixture into patties.
• Place them on the tray and brush with olive oil.

Bake the patties

• Bake until lightly golden, flipping halfway through.