Preheat oven to 400°F. Slice sweet potatoes in half lengthwise, and place cut side down on a foil lined sheet tray. Bake until fork tender, about 20 minutes.
Place oats, sweet potato and chickpeas in the bowl of a food processor; cover. Process until coarsely ground. Transfer to a large bowl.
Grate the zucchini and place in a cloth or paper towel to squeeze some of the liquid out. Add zucchini, cilantro, and 1 Tbsp Mojito Lime Seasoning to the chickpea burger mix; gently fold into the mixture. Form mix into 6 patties. Refrigerate 1 hour.
Brush both sides of chickpea patties lightly with oil. Mix remaining 1 Tbsp Mojito Lime Seasoning and brown sugar in small bowl. Coat surface of each patty evenly with the rub mixture. Grill chickpea burgers over medium-high heat about 3 minutes per side or until burgers are golden brown with grill marks and heated through. Grill kale leaves until slightly wilted.
Serve burgers in pita breads with grilled kale, tomato slices and grilled corn topping.
