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Chickpea Sweet Potato Patties Recipe

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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.

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

  1. 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.
  2. 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.
  3. Add the mashed sweet potato, breadcrumbs, red onion, garlic, parsley or cilantro, cumin, smoked paprika, salt, black pepper, lemon juice, and egg.
  4. Mix until evenly combined. If the mixture is too soft or sticky to shape, add additional breadcrumbs a little at a time.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://thefamilycooking.com/chickpea-sweet-potato-patties-recipe/