2 cups unsalted BPA-free canned chickpeas, drained and rinsed
1 cup brown rice flour (TRY: Arrowhead Mills Organic Gluten-Free Brown Rice Flour)
1/4 cup chopped fresh cilantro leaves, divided
3 green onions, thinly sliced
1 large egg
1 tbsp Dijon mustard
1 tbsp chile powder
1/3 tsp sea salt, plus additional to taste
1/2 avocado, pitted and peeled
1 lime, juiced
1/2 cup plain Greek yogurt
High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
Olive oil cooking spray
4 large leaves Boston or iceberg lettuce
1/2 cup grated aged cheddar cheese
2 vine-ripened tomatoes, sliced
4 radishes, trimmed and thinly sliced
1 1/2 cups alfalfa, radish, sunflower or broccoli sprouts
Preheat oven to 400 ̊F. Pierce sweet potato severaltimes with a fork and roast on a baking sheet for 50 to 60 minutes, until tender. Let cool to room temperature. Discard skin and mash coarsely. Keep oven at 400 ̊F.
Meanwhile, in a food processor, pulse together 1 cup sweet potato (reserve any remainder for future use), chickpeas, flour, 2 tbsp cilantro, onions, egg, mustard, chile powder and 1/4 tsp salt until combined but still slightly chunky. Form into 6 1/2-inch patties and transfer to a large, parchment-lined baking sheet. Cover and refrigerate for at least 1 hour orovernight. (NOTE: Mixture will be soft, but will firm up in the refrigerator.)
Prepare avocado yogurt sauce: In a small bowl, coarsely mash avocado. Stir in lime juice, yogurt and remaining 2 tbsp cilantro. Season with additional salt. Cover and refrigerate.
Bake patties for 15 minutes, turning halfway. Heat an outdoor grill to medium-high and lightly oil grate with cooking oil. (NOTE:A nonstick grill pan will work here too.) Mist patties on both sides with cooking spray and grill for 4 minutes, turning once, until an instant-read thermometer inserted in center registers 160 ̊F.
Serve patties on lettuce leaves topped with sauce, cheese, tomatoes, radishes and sprouts.