1. Cook the sweet potato in boiling water for 10 minutes, or until tender. Drain. Blend in a food processor with the chickpeas, onion, garlic, ginger, cumin and lemon juice until smooth. Add the soy flour and process until combined. Stir in the peas.
2. Roll teaspoons of the mixture into balls, then flatten with your hand. Dip into the flour, shaking off any excess. Heat the oil in a non-stick frying pan. Add the koftas in batches and cook over medium heat for 3 minutes each side, or until golden brown. Drain well on crumpled paper towels.
3. Using a vegetable peeler, cut the cucumber into ribbons. Serve the koftas with the pita bread, tahini, yoghurt, mint and cucumber.

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