Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prick sweet potatoes with a fork and roast for 45 minutes or until soft.

Remove skins from roasted sweet potatoes and mash the flesh in a large mixing bowl.

Pulse the drained chickpeas in a food processor until coarsely ground but not pureed.

Add the processed chickpeas, garlic, cumin, coriander, salt, pepper, cilantro, lemon juice, and chickpea flour to the mashed sweet potatoes.

Mix ingredients until a cohesive dough forms; if too wet, add another tablespoon of flour.

Scoop and roll the mixture into 16 uniform balls and place them on the prepared baking sheet.

Lightly brush each ball with olive oil and flatten slightly into discs.

Bake for 15 to 20 minutes, turning once halfway through, until the exterior is golden and firm.

Allow to cool for 5 minutes before serving with pita or tahini sauce.