Cook the sweet potato: Steam or microwave the chunks until very tender. For microwave: place in a covered, microwave-safe bowl with a splash of water and cook 6–8 minutes, stirring once. Drain any excess moisture and let cool slightly.

Prep the base: In a large bowl, mash the sweet potato until mostly smooth. Add chickpeas and lightly mash with a fork or potato masher, leaving some pieces for texture.

Add flavor: Stir in onion, garlic, cilantro or parsley, lemon juice, olive oil, cumin, smoked paprika, coriander, chili flakes (if using), salt, and pepper. Mix until evenly combined.

Bind the mixture: Sprinkle in breadcrumbs and fold together. The mix should be soft but hold its shape when pressed. If it’s too wet, add a little more breadcrumbs; if too dry, add a teaspoon of water or lemon juice.

Shape the patties: Scoop about 1/4 cup of mixture per patty. Gently form into 8–10 small patties about 1/2 inch thick. Thinner patties get crisper; thicker ones stay softer inside.

Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.

Air fry in batches: Arrange patties in a single layer without crowding. Lightly mist the tops with oil. Cook 8–10 minutes, flipping halfway, until edges are browned and centers are set. Time may vary by air fryer.

Season and serve: Sprinkle with a pinch of salt while hot. Serve with tahini sauce, yogurt-garlic sauce, or a squeeze of lemon. Great in pitas, grain bowls, or on a simple green salad.