Chickpea & Sweet Potato Croquettes

A recipe from a local supermarket, Big Y. A nice alternative and another use for the ever versatile Chickpea. By the way for those of you new to the JWE, the chickpea, garbanzo bean, ceci bean, sanagalu Indian pea, and bengal gram ARE ALL THE SAME THING (Although there are two varieties Desi and Bengali). Stop calling me in the middle of the night with this question...

2 sweet potatoes, peeled and cut into chunks
5 garlic cloves, thinly sliced
coarse salt to taste
2 15 oz. cans garbanzo beans (chickpeas), drained and roughly chopped
1 jalapeno, seeded, membranes removed and minced
1/4 cup fresh parsley, roughly chopped
ground black pepper to taste
2 tsp. fresh lime juice
1 egg
3 Tbsp. Garbanzo flour
1/4 cup olive oil, divided

Instructions:

In a large saucepan over medium heat, add sweet potatoes, garlic and enough water to cover by an inch. Season with some salt and bring to a gentle boil. Let boil for 15 minutes or until potatoes are fork tender; drain, reserving 3 tablespoons of the potato cooking water. Return potatoes, garlic and reserved cooking liquid to the saucepan and mash with a potato masher until almost smooth; place in a large bowl. Add garbanzo beans, jalapeno, parsley, pepper, lime juice, egg and flour; mix well. Refrigerate for 30 minutes. Remove from refrigerator and shape mixture into 12 patties. Add 1 tablespoon oil to a large skillet and place over medium heat. Add 4 patties and cook for 2 to 3 minutes on each side or until crisp and golden brown. Repeat with remaining oil and patties. Serve hot.