Preheat oven to 350°F.
Drain and rinse chickpeas. Coarsely mash chickpeas with a potato masher, or pulse in a food processor.
Stir in the mashed sweet potato, cooked brown rice, chopped onion, quick oats, and spices. The mixture should be moist, but hold its shape when formed. If the mixture is too wet, add a little more oats.
Lightly oil a baking sheet, or line with parchment paper. Each burger patty should measure approximately 1/4 to 1/3 cup (yields 16 with 1/3 cup or 22 using 1/4 cup). Scoop out mixture, form into patties and lightly press onto a baking sheet.
Bake for 45-60 minutes, or until the burger patties are firm, flipping them halfway through.
Serve on a whole wheat bun or crumble in a wrap, or on top of a salad.