Sweet Potato And Chickpea Cakes

• 1 1/4 cups leftover sweet potato mash (here's my recipe: https://food52.com/recipes...)
• 1 1/2 cups chickpeas, cooked
• 2 tablespoons chickpea flour (or all-purpose flour)
• 1/3 cup bread crumbs (panko or regular), plus more as needed
• 1/2 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/4 cup scallions, white and green parts, chopped
• 1 pinch salt, plus more to taste
• 1 pinch pepper, plus more to taste
• 1 tablespoon olive oil, plus more as needed for frying

1. Add all ingredients but the olive oil to a food processor. Pulse until the mixture is evenly incorporated and the chickpeas are broken down, but still have texture. Add more bread crumbs if the mixture is so moist that you won't be able to shape it into cakes.
2. Shape the mixture into 6 cakes. Heat a tablespoon of oil in a large skillet and allow it to get hot. Place the chickpea cakes in the skillet and cook for about five minutes per side, or until each side is golden brown. Serve hot.

leftover sweet potato mash, chickpeas, chickpea flour, bread crumbs, paprika, cumin, scallions, salt, pepper, olive oil

Taken from food52.com/recipes/32256-sweet-potato-and-chickpea-cakes (may not work)