In a food processor, add the garlic and jalapeño then pulse until finely chopped. Add 1 can of the drained and rinsed black beans along with the cumin and salt. Pulse for about 10-15 seconds, until the beans are somewhat mushy. Transfer mixture to a large bowl.

Next add the sweet potato and the tomato paste to the bowl with the pureed beans. Add the remaining can of black beans then stir everything together until combined. Pour in the breadcrumbs, flour and corn then continue to stir until well combined. If mixture is too wet, add more chickpea flour. If it's too dry, add a teaspoon of water at a time to moisten.

Using your hands, form the mixture into round  patties roughly 1/3 cup in size. Add them to a lightly greased skillet over medium heat and cook for about 5 minutes on each side, until light golden brown. Serve warm with mashed avocado, red onion, and/or any other desired toppings.