Chickpea Patty with Sweet Potato Fries

Chickpea Patty:

2 Tablespoons olive oil

1 ½ cups onions, minced

3 cloves garlic, minced

1 teaspoon ground curry

1 cup carrot, finely chopped

1 ¾ cups cooked and drained chickpeas

1 cup cooked rice

1 ½ Tablespoons tahini or peanut butter

¼ cup cilantro, minced

1/3 cup chickpea or white flour

½ teaspoon baking soda

1 teaspoon salt

juice from ½ lemon

Heat 1 Tablespoon of oil and saute onions over medium heat, stirring frequently until they soften. Add the garlic, curry, and carrot and saute two more minutes. Transfer to a large bowl or food processor and add the chickpeas. Mash or process until smooth. Stir in rice, tahini and cilantro. Combine the flour, baking soda, and salt in a small bowl, then stir into the chickpeas. Flour your hands, shape the mixture into patties and dust them with flour. Fry in 1 Tablespoon oil over medium-low heat for 1 minute, until just beginning to brown. Flip and fry on the other side. Splash with a bit of lemon juice and serve. These are wonderful topped with avocado, tomato, and lettuce.

Sweet Potato Fries:

One large sweet potato, peeling and cut into wedges

1 teaspoon extra virgin olive oil

1/4 teaspoon garlic salt

Preheat oven to 475 degrees.  Line a baking sheet with parchment paper and set aside.  In a medium bowl, toss together the sweet potato, olive oil, and garlic salt.  Spread in a single layer on the baking sheet.  Roast the fries for about 20 minutes, stirring several times to ensure even cooking.  They should be golden brown.  Enjoy!