Chop the sweet potato into small chunks and roast on a baking tray at 180 C fan for 25 minutes or until cooked through. Finely chop the garlic, onion, chilli and coriander and in a large mixing bowl mash them together with your cooked sweet potatoes, chickpeas, 1 tsp salt, tamari, ground cumin, smoked paprika, a generous pinch of black pepper and lemon juice until it comes together
Add in your peas and mix through
Flatten out your mixture and cut into whatever shapes you like, we used a 7-8cm scone cutter
For the fritter coating mix together the gram flour, generous pinch of salt, pinch of black pepper and water
With your pan on a high heat, add the oil
Coat each fritter in your gram flour mixture, reduce the heat to medium and fry until golden, about 3 minutes per side.
Leave to cool and then serve with hummus or whatever you’d like!