Steam or boil cubed sweet potatoes for 10-12 minutes, until fork-tender. Drain well.

In large bowl, combine sweet potato cubes and chickpeas and mash lightly, leaving some texture.

Stir in quinoa, hemp seeds, pumpkin seeds, onion, garlic, oat flour and spices. Mix until well combined. If mixture is too soft, add more oat flour 1 tablespoon at a time.

Form patties by dividing mixture into 4 equal portions; form each portion into ¾-inch thick patties. Refrigerate 15-20 minutes to firm up before cooking.

Preheat oven to 400 degrees F. Line baking sheet with parchment paper and oil paper lightly.

Bake patties 20-25 minutes, flipping halfway through, until golden and slightly crisp on edges.

In skillet over medium heat, heat 2 tablespoons avocado oil. Fry patties 4-5 minutes per side, until crisp and golden brown.