Cook the sweet potatoes. Boil or steam the cubed sweet potatoes until fork-tender, about 10–12 minutes. Drain well and let excess moisture steam off for a few minutes so the mash isn’t watery.

Prep the chickpeas. Pat the chickpeas dry with a clean towel to remove moisture. You can lightly crush some to help the mixture bind later.

Sauté aromatics (optional but recommended). In a small pan, warm 1 tablespoon olive oil and cook the onion with a pinch of salt until soft, 3–5 minutes. Add garlic for the last 30 seconds. Let cool slightly.

Make the mixture. In a large bowl, mash the sweet potatoes. Add chickpeas and mash until about half are broken up and half remain a bit chunky. Stir in sautéed onion and garlic, oats or breadcrumbs, remaining olive oil, lemon juice, smoked paprika, cumin, onion powder, cayenne (if using), herbs, salt, and pepper.

Add the binder. Mix in the beaten egg or the flax mixture. The mixture should be soft but scoopable. If too wet, add more oats/breadcrumbs a tablespoon at a time; if too dry, add a splash of lemon or water.

Chill for structure. Cover and refrigerate the mixture for 20–30 minutes. This helps it firm up and makes shaping easier.

Shape the nuggets. Preheat oven to 400°F (200°C), or preheat your air fryer to 375°F (190°C). Line a baking sheet with parchment and lightly oil it. Scoop tablespoon-sized portions and shape into small ovals or rectangles. Press gently into extra breadcrumbs for a light coating on all sides.

Bake or air-fry. Oven: Arrange nuggets on the tray, brush or spray lightly with oil, and bake 18–22 minutes, flipping halfway, until golden and crisp at the edges.

Air fryer: Place in a single layer, spray lightly, and cook 10–12 minutes, shaking halfway, until browned and crisp.

Rest and serve. Let the nuggets rest 5 minutes. Serve with your favorite dips like yogurt-garlic sauce, tahini-lemon, honey mustard, or spicy ketchup.