Cut the sweet potatoes in half lengthways. Place on a baking tray topped with some rosemary sprigs and the garlic cloves. Drizzle with half of the oil and bake in oven at 160 for 40 – 45 mins. Remove and keep warm.
Meanwhile, place the chickpeas and sweetcorn into a food processor. Add the Knorr Vegetable Stock Pot, red onion, coriander, paprika, flour, lemon juice and zest. Process until rough, being careful not to make too smooth.
Dust some extra flour onto a clean work surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
Heat the remaining oil in a large frying pan over a medium heat, add the patties and cook for 5 minutes each side, or until golden and cooked through.
Cut the buns open and lightly toast.
Finely chop most of the peppadews, leaving some for garnish. Spread the chopped peppers on the base of the buns, add the rocket leaves. Add the patties and then the red onions and the tomato slices. Add the remaining peppadews and a few extra coriander leaves and finally the bun tops.
Serve with the roasted garlic sweet potatoes.
TIP: As a great option trying mixing 30ml of culinary grade matcha green tea in with the chickpeas