Roast the sweet potatoes
Cook the quinoa
Peel the potatoes and mash them in a med bowl. Mix in the quinoa.
Add the chickpea flour ¼ cup at a time, stirring well after each addition. (The mix should be tacky but soft. cover the bowl in plastic wrap & refrigerate overnight)
The next day, fold in 1 tsp pepper, celery seeds, coriander, sesame seeds, cilantro, and basil. Set aside
Bring a medium saucepan of water to a boil. Add the green beans and blanch for 30-60 seconds or until they turn bright green. Drain and run the green beans under cold running water. Chop the beans and set aside
Heat 1 Tbsp olive oil in a large skillet over med heat until shimmering. Add the bok choy, shallots, and garlic and cook, stirring for 5 minutes or until the shallots are soft and translucent.
Stir in the green beans, season with salt and pepper. Then stir the mix into the sweet potato mix
Make patties about 3 inches in diameter and 1 ½'' thick. Spread the chickpea flour on a plate and coat each patty, shaking off any excess
Heat a thin layer of olive oil in a large skillet (I find non-stick works best for delicate things like this). Cook the patties until they're golden brown on each side, (~4 minutes per side)
Alternatively, you may form your patties, place them on a parchment-lined baking sheet, drizzle a little oil on top and bake them at 375° F for 20 minutes.