Add 100g (1 cup) of cooked chickpeas to a large bowl and mash with a fork.

Grate 100g of zucchini and 100g of carrot. Finely chop 3 broccoli florets.

Combine the grated and chopped vegetables with the mashed chickpeas.

Season with 1 tsp onion powder, 1 tsp paprika, and 1 tsp garlic powder.

Mix in 20g (1/6 cup) chickpea flour, 1 tbsp cornstarch, and salt to taste. Blend well.

Refrigerate the mixture for 30-60 minutes to help the patties hold together.

Peel and cut 1 medium-sized sweet potato and 1 carrot into pieces. Steam for 20 minutes or until cooked.

Transfer the steamed sweet potato and carrot into a bowl.

Add 80ml (1/3 cup) dairy-free milk and 1 tbsp nutritional yeast. Season with salt and black pepper.

Mash with a potato masher or use a hand blender until smooth.

Heat a little oil in a non-stick skillet. Shape the mixture from the fridge into patties.

Fry with the lid on for about 5 minutes or until the bottom is golden brown and crispy. Flip to the other side, pour 50ml (4 tbsp) of water, and cook with the lid on for about 15 minutes.

Serve the chickpea patties with mashed sweet potato. Sprinkle with fresh dill and red chili flakes (optional). Enjoy!

Serve with a side salad or steamed vegetables.

Top with a dollop of dairy-free yogurt or a squeeze of lemon juice.

Feel free to add your favorite herbs and spices to the recipe to achieve your preferred flavor.

For the patties to hold together better, refrigerate the mixture for 30-60 minutes.

You can make the patties ahead of time and store them in the fridge or freezer.