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Sweet Potato and Chickpea Patties with Avocado and Tomato Salsa


3/4 cup dried chickpeas (2 1/4 cups cooked)
1 large sweet potato (about 1 1/2 cups)
6 sun-dried tomatoes
1 cup rolled oats
1 small red onion, diced
1 clove garlic, minced
1 jalapeƱo, seeded and finely chopped
juice from 1 lemon (3 tablespoons)
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
pinch of cayenne
1 teaspoon sea salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 tablespoon ground flax seed
1/2 cup hemp seeds
2/3 cup green peas, fresh or frozen and defrosted
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh basil, finely chopped
baby kale, spinach or other greens for serving



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