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1
Heat oven to 400 F. Lightly brush a baking sheet with olive oil.
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2
In a food processor, pulse toasted wheat bread to a fine crumb.
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3
Measure out 2 tablespoons into a small bowl; discard remaining breadcrumbs or save for another use.
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4
Add 3/4 cup chickpeas and green onions to food processor; pulse until finely chopped.
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5
Add this into the small bowl with the breadcrumbs.
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6
Add the dill weed and lemon juice; stir to combine.
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7
Add remaining chickpeas, mashed peas, cumin and a pinch of salt and pepper to food processor; process until smooth (add a splash of olive oil if needed to make sure mixture is smooth and not dry).
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8
Add it into the bowl with the chickpea-onion mixture and stir until well combined.
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9
Form mixture into 12 small patties, each about 1/2-inch thick.
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10
Place on prepared baking sheet.
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11
Lightly brush tops of patties with olive oil.
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12
Bake 15 to 20 minutes, flipping patties halfway through until golden brown and baked through.
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13
Meanwhile, make the yogurt sauce: In a small bowl, combine yogurt, garlic, curry powder and red pepper flakes.
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14
Refrigerate until ready to serve with patties.
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15
To make the sweet potato oven fries: Heat oven to 450 F. Toss sweet potato sticks with a little olive oil and a dash or two of curry powder.
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16
Spread in one layer on a baking sheet.
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17
Put pan on a rack in the lower third of oven and bake for 20 minutes.
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18
Then transfer sheet to a rack in the upper third of the oven and bake for 7 to 10 minutes, until fries are baked through and crisp on the outside.
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19
Note: The patties also freeze really well in an airtight container for up to 2 months, so feel free to double or triple the recipe to keep some on hand.
