Baked Chickpea Vegetable Patties Recipe

Full Recipe:
Ingredients:
For the Patties:

2 cups / 1 can (540ml can) cooked chickpeas: Provides a hearty base with a mild, nutty flavor.
400g / 2+1/4 cups finely grated sweet potato: Adds natural sweetness and moisture. About 1 large sweet potato (450g) with the skin.
160g / 2 cups green onions: Finely chopped and firmly packed for a sharp, fresh flavor.
3/4 to 1 cup / 30 to 50g cilantro or parsley: Or a combination of both, finely chopped. Adjust to taste for freshness and herbaceous notes.
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15 to 17g / 1 tablespoon grated garlic: For robust flavor.
7g / 1/2 tablespoon grated ginger: Adds a warm, spicy undertone.
2 to 2+1/2 tablespoons lemon juice: Provides acidity and brightens the flavors. Adjust to taste.
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2 teaspoons paprika: Regular paprika, not smoked, for a mild, sweet pepper flavor.
1 teaspoon ground coriander: Contributes a citrusy, slightly nutty flavor.
1 teaspoon ground cumin: Adds an earthy, warm flavor.
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1/2 teaspoon ground black pepper: For a touch of heat.
1/4 teaspoon cayenne pepper (optional): For extra heat, adjust to taste.
100g / 3/4 cup chickpea flour or besan: Acts as a binder and adds a nutty flavor.
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1/4 teaspoon baking soda: Helps the patties rise and become light and airy.
2 tablespoons olive oil: For mixing into the patties and brushing.
Salt to taste: Enhances all the flavors.
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Good quality olive oil: For brushing the patties before baking (e.g., organic cold-pressed extra virgin olive oil).
For the Sriracha Mayo Dipping Sauce:

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Vegan mayonnaise: Creamy base for the sauce.
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Sriracha hot sauce: Adjust to taste for a spicy kick.
For the Pickled Onions:

160g / 1 medium red onion: Thinly sliced for pickling.
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1 tablespoon white vinegar: Provides acidity.
1/4 teaspoon sugar (e.g., cane sugar): Balances the tanginess.
1/8 teaspoon salt: Enhances the flavor.
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Instructions:
Prepare the Patties:

Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.