Baked Chickpea Patties with Yogurt Sauce and Sweet Potato Oven Fries

Heat oven to 400 F. Lightly brush a baking sheet with olive oil.

In a food processor, pulse toasted wheat bread to a fine crumb. Measure out 2 tablespoons into a small bowl; discard remaining breadcrumbs or save for another use.

Add ¾ cup chickpeas and green onions to food processor; pulse until finely chopped. Add this into the small bowl with the breadcrumbs. Add the dill weed and lemon juice; stir to combine.

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). Add it into the bowl with the chickpea-onion mixture and stir until well combined.

Form mixture into 12 small patties, each about ½-inch thick. Place on prepared baking sheet. Lightly brush tops of patties with olive oil. Bake 15 to 20 minutes, flipping patties halfway through until golden brown and baked through.

Meanwhile, make the yogurt sauce: In a small bowl, combine yogurt, garlic, curry powder and red pepper flakes. Refrigerate until ready to serve with patties.

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. Spread in one layer on a baking sheet. Put pan on a rack in the lower third of oven and bake for 20 minutes. 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.

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.