Peel and cube the sweet potato, then boil in salted water for 10–12 minutes until tender. Drain and mash.

Drain and rinse the chickpeas, then lightly mash them to create a chunky texture.

In a large mixing bowl, combine mashed sweet potato, chickpeas, onion, garlic, and parsley. Add cumin, coriander, paprika, turmeric, salt and pepper.

Add the beaten egg and flour, mixing until well combined; adjust flour for consistency if needed.

Heat olive oil in a skillet. Form 2-tablespoon-sized patties and fry for 3–4 minutes on each side until golden brown.

Remove fritters and drain on paper towels. Serve warm with a dipping sauce.