Preheat oven to 400 degrees.  Once temperature is set, toss in the sweet potato.  Cook for 40-60 minutes, or until it is tender when squeezed. 

Slice the peppers.  Add them to the oven the last 10 minutes of cooking time.

Meanwhile, cook barley and quinoa separately, as directed on package. 

When sweet potato is done, and cooled to touch, peel the skin off and then combine the flesh with the chickpeas, parsley, cayenne, cumin, salt, pepper, flour and 1 tablespoon of oil, in a food processor or high-powered blender. Blend well.  Mix bean mixture with cooled barley and quinoa.  

Heat remaining oil in a large skillet over medium heat; place 4 even scoops of mixture into hot skillet and flatten out like a patty.  Allow to brown on each side.  

Serve on a roll with spinach, avocado slices and roasted red pepper slices; apricots on the side.