Put chickpeas, green onions, carrots, bread crumbs, lemon juice, water, peanut butter, garlic and black pepper in food processor; pulse on and off until finely chopped. With wet hands, form each ¼ cup (50 mL) into a patty.
In non-stick skillet sprayed with vegetable spray, heat 1 tsp (5 mL) of oil over medium heat.
Add 4 patties and cook for 3½ minutes or until golden; turn and cook 3½ minutes longer or until golden and hot inside. Remove from pan.
Heat remaining 1 tsp (5 mL) oil and cook remaining patties.
Serve with sweet potato fries.
Preheat oven to 425°F (220°C).
Cut sweet potatoes into wedges and coat in oil.
Sprinkle with salt and pepper to taste and bake for about 20–25 minutes, until tender and browned.
8 servings