2largeSweet Potatoes, peeled and cubed into pieces
2cupsMung beans sproutsBest to buy them the same day or the day before using. Sprouts need to be used within 2 days (Choose sprouts with a pale color, crisp and firm texture. Avoid ones that look brown, limp, wilted or slimy. Make sure that your bean sprouts are refrigerated; otherwise, they are susceptible to bacteria)
1smallOnion, finely chopped
2teaspoonsGaram masala mix
1teaspoon Cumin, ground
Bring a large pot of salted water to a boil. Add sweet potatoes and cook until tender, 20 to 30 minutes. Let cool and then mash.
Rinse sprouts with cool water. Gently shake to remove any excess moisture.
In large pot bring 4 cups of water or enough to cover sprouts to a boil over medium to high heat.
Add sprouts and let water return to boil. Cook for 1:30 minutes. Drain sprouts in a colander to remove excess water. Set the bean sprouts aside for 5 minutes so that they can finish draining. This is important; otherwise, the extra moisture will dilute the recipe
In large bowl, mix mashed potato, mung beans, onion, ginger, chili powder, cumin, garam masala, oil, cilantro, chickpea flour, and salt and pepper to taste.
Mix until well combined. Form into patties and either pan fry or bake on parchment-lined baking sheet at 400F until golden brown about 20-25 minutes (flipping half way) until done