Why You’ll Love This Recipe
I love these patties because they turn a handful of simple ingredients into a filling plant-based meal. Sweet potato gives me natural sweetness and a soft texture, while chickpeas add substance and help make each patty satisfying.
I also like how flexible this recipe is. I can change the seasonings, add different herbs, or make the patties spicy. They are easy to prepare ahead of time, so I often keep a batch in the refrigerator for quick lunches and dinners.
The patties can be pan-fried or baked depending on how I want to prepare them. Pan-frying gives me a crispier exterior, while baking is convenient when I want to cook the entire batch at once.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 medium sweet potato, about 1 cup cooked and mashed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped red onion
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley or cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 large egg
- 2–3 tablespoons olive oil for pan-frying
Directions
I start by cooking the sweet potato until it is completely tender. I can bake, steam, boil, or microwave it. Once cooked, I remove the skin and mash the flesh until mostly smooth. I let it cool slightly before making the patties.
I place the drained and rinsed chickpeas in a large bowl and mash them with a fork or potato masher. I like to leave a few small pieces of chickpea intact because they give the patties more texture.
Next, I add the mashed sweet potato, breadcrumbs, red onion, garlic, parsley or cilantro, cumin, smoked paprika, salt, black pepper, lemon juice, and egg.
I mix everything until the ingredients are evenly combined. If the mixture feels very soft or sticky, I add a little more breadcrumbs. I want the mixture to be moist but firm enough to hold its shape.
I divide the mixture into approximately 8 portions and shape each portion into a round patty about 1/2 inch thick. For firmer patties, I refrigerate them for about 15–20 minutes before cooking.
To pan-fry the patties, I heat a thin layer of olive oil in a large skillet over medium heat. I add the patties without overcrowding the pan and cook them for about 3–4 minutes per side, or until golden brown and heated through.
For a baked version, I preheat my oven to 400°F (200°C). I arrange the patties on a parchment-lined baking sheet, lightly brush or spray them with oil, and bake for approximately 20–25 minutes, carefully flipping them halfway through.
I let the patties rest for a few minutes before serving so they have time to firm up slightly.
Servings and Timing
This recipe makes approximately 8 patties, or about 4 servings.
Preparation time: 15 minutes
Cooking time: 20–25 minutes
Optional chilling time: 15–20 minutes
Total time: about 35–40 minutes without chilling
Variations
For spicy Chickpea Sweet Potato Patties, I add cayenne pepper, red pepper flakes, finely chopped jalapeño, or a little chili paste to the mixture.
For a Mediterranean-inspired version, I add chopped parsley, oregano, and a little crumbled feta. I like serving this variation with tzatziki or a lemony yogurt sauce.
For curry-flavored patties, I replace the cumin and smoked paprika with curry powder and add a little grated fresh ginger.
For a vegan version, I replace the egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water. I let the mixture sit for about 5–10 minutes before adding it to the patties.
For a gluten-free version, I use certified gluten-free breadcrumbs or finely ground oats instead of regular breadcrumbs.
Storage/Reheating
I store cooked Chickpea Sweet Potato Patties in an airtight container in the refrigerator for up to 3–4 days. I separate layers with parchment paper when necessary to keep them from sticking together.
I can also freeze the cooked patties. Once completely cool, I arrange them in a single layer until frozen and then transfer them to a freezer-safe container or bag. I keep them frozen for up to 2–3 months.
For the crispiest results, I reheat refrigerated patties in a skillet over medium-low heat with a small amount of oil. I can also warm them in a 350°F (175°C) oven until heated through.
For a faster option, I reheat individual patties in the microwave. They stay tasty this way, although I find that the exterior isn’t as crisp as it is when I use the skillet or oven.
FAQs
Why are my Chickpea Sweet Potato Patties falling apart?
I make sure the sweet potato and chickpea mixture isn’t too wet. If the patties aren’t holding together, I add more breadcrumbs one tablespoon at a time. Chilling the shaped patties before cooking can also help them stay firm.
Can I make these patties without an egg?
Yes. I use a flax egg as a plant-based binder. I combine 1 tablespoon of ground flaxseed with 3 tablespoons of water, let it thicken for several minutes, and then mix it with the other ingredients.
Can I prepare Chickpea Sweet Potato Patties ahead of time?
Yes. I shape the patties and store them covered in the refrigerator until I’m ready to cook them. I find that chilling them also helps the patties become firmer and easier to handle.
Can I bake the patties instead of frying them?
Yes. I bake them at 400°F (200°C) for approximately 20–25 minutes, flipping them halfway through. I lightly coat the patties with oil to help the outside become golden.
What can I serve with Chickpea Sweet Potato Patties?
I like serving these patties with a green salad, roasted vegetables, rice, quinoa, or couscous. I can also put them inside pita bread or burger buns with lettuce, tomatoes, cucumber, and my favorite sauce. Tahini sauce, tzatziki, garlic yogurt sauce, and avocado all pair nicely with them.
Conclusion
These Chickpea Sweet Potato Patties give me an easy way to turn chickpeas and sweet potatoes into a flavorful and satisfying meal. I love the contrast between the golden exterior and the tender center, while cumin, smoked paprika, garlic, herbs, and lemon add plenty of savory flavor.
PrintChickpea Sweet Potato Patties Recipe
These Chickpea Sweet Potato Patties are golden and crispy on the outside with a tender, flavorful center. Chickpeas, sweet potato, fresh herbs, garlic, and warming spices make them a satisfying option for lunch, dinner, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 patties (4 servings)
- Category: Main Course
- Method: Pan Fry
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
- 1 medium sweet potato, about 1 cup cooked and mashed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped red onion
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley or cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 large egg
- 2–3 tablespoons olive oil for pan-frying
Instructions
- Cook the sweet potato by baking, steaming, boiling, or microwaving until completely tender. Remove the skin, mash the flesh until mostly smooth, and let it cool slightly.
- Place the drained and rinsed chickpeas in a large bowl and mash with a fork or potato masher, leaving a few small pieces intact for texture.
- Add the mashed sweet potato, breadcrumbs, red onion, garlic, parsley or cilantro, cumin, smoked paprika, salt, black pepper, lemon juice, and egg.
- Mix until evenly combined. If the mixture is too soft or sticky to shape, add additional breadcrumbs a little at a time.
- Divide the mixture into 8 portions and shape each into a round patty about 1/2 inch thick. For firmer patties, refrigerate for 15–20 minutes before cooking.
- For pan-frying, heat a thin layer of olive oil in a large skillet over medium heat. Cook the patties without overcrowding the skillet for 3–4 minutes per side, or until golden brown and heated through.
- For baking, preheat the oven to 400°F (200°C). Arrange the patties on a parchment-lined baking sheet, lightly brush or spray with oil, and bake for 20–25 minutes, carefully flipping halfway through.
- Let the cooked patties rest for a few minutes before serving so they can firm up slightly.
Notes
- If the mixture is too wet or the patties fall apart, add more breadcrumbs 1 tablespoon at a time.
- Chilling the shaped patties for 15–20 minutes can make them firmer and easier to cook.
- For spicy patties, add cayenne pepper, red pepper flakes, chopped jalapeño, or chili paste.
- For a Mediterranean variation, add parsley, oregano, and crumbled feta and serve with tzatziki or lemon yogurt sauce.
- For curry-flavored patties, replace the cumin and smoked paprika with curry powder and add grated fresh ginger.
- For a vegan variation, replace the egg with a flax egg made from 1 tablespoon ground flaxseed and 3 tablespoons water.
- For a gluten-free variation, use certified gluten-free breadcrumbs or finely ground oats.
- Store cooked patties in an airtight container in the refrigerator for up to 3–4 days.
- Cooked patties can be frozen for up to 2–3 months. Freeze them in a single layer before transferring to a freezer-safe container or bag.
- For a crisp exterior, reheat the patties in a lightly oiled skillet or a 350°F (175°C) oven until heated through.
- Serve with salad, roasted vegetables, rice, quinoa, couscous, pita bread, or burger buns. Tahini sauce, tzatziki, garlic yogurt sauce, and avocado make flavorful accompaniments.
Nutrition
- Serving Size: 2 patties
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 47 mg
