There’s something so comforting about the combo of sweet potato and chickpeas in this Sweet Potato Chickpea Patties Recipe. Crispy on the outside, tender and flavorful inside — these patties make a simple, healthy meal you’ll want to come back to again and again.

The image shows a black frying pan with five small, round, golden-brown patties cooking inside it. Each patty has a slightly crispy texture with darker brown spots on top, showing they are cooked on the surface. The pan handle is silver and extends out to the right side of the frame. Around the pan, there is a blue cloth on the left side with a whole yellow lemon placed on it. On the upper right side of the frame, there are two whole sweet potatoes resting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sweet Potato Chickpea Patties Recipe
Top Tip
How to Serve Sweet Potato Chickpea Patties Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sweet Potato Chickpea Patties Recipe

Why You'll Love This Recipe

I gotta say, when I first made this Sweet Potato Chickpea Patties Recipe, I was blown away by how easy and satisfying it was. It’s one of those recipes that feels fancy but comes together quickly—that’s a win in my book!

Simple Ingredients: No weird stuff here, just pantry staples you probably already have.
Perfect Texture: Crispy edges meet soft, chunky insides—totally crave-worthy.
Versatile Meal: Eat them as snacks, in wraps, or as a hearty dinner side.
Healthy and Filling: Packed with protein and fiber, they keep you energized and satisfied.

Ingredients & Why They Work

Everything in these patties plays a crucial role, coming together to create a balance of flavor, texture, and nutrition. Here’s why each ingredient is so important and some insider tips on choosing the best versions!

Flat lay of two small white ceramic bowls—one filled with golden drained chickpeas and the other with bright orange mashed sweet potato halves—next to a small white bowl of pale all-purpose flour, a small white bowl holding finely grated light yellow parmesan cheese, a single whole brown egg with a clean shell, a small white bowl of finely chopped deep red onion, a whole peeled garlic clove, a small white bowl containing dried green oregano leaves, a small white bowl with vibrant reddish-orange smoked paprika powder, a small white bowl with coarse white salt and black peppercorns, and a small white bowl filled with golden olive oil, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chickpeas: Use canned for convenience, but make sure to drain and rinse them well to prevent sogginess.
Sweet Potato: I like to microwave mine until soft—it speeds up prep and keeps the patties moist without waterlogging.
All-Purpose Flour: Acts as the binder, but you can substitute with gluten-free flour to keep it allergy-friendly.
Grated Parmesan: Adds subtle saltiness and depth; feel free to swap with nutritional yeast for a vegan twist.
Egg: Helps everything stick together; for vegan options, a flax egg works beautifully.
Red Onion: Finely chopped to spread mild sweetness and texture through the patties.
Garlic: Fresh grated garlic brings warmth—don’t skip this or use garlic powder if pressed for time.
Dried Oregano: Gives a lovely herbaceous note, but thyme or Italian seasoning blend works here too.
Smoked Paprika: Adds a smoky depth that really sets these apart—substitute with chili powder if you like a little heat.
Salt & Pepper: Essential for bringing all the flavors forward.
Olive Oil: For cooking; I recommend extra virgin for taste, but avocado oil is a nice swap if you want a neutral flavor.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Sweet Potato Chickpea Patties Recipe is how easy it is to customize. Depending on what you have on hand or your dietary needs, you can totally make it your own.

Variation: I once added a handful of chopped fresh parsley and a splash of lemon juice to freshen it up—delicious twist!
Vegan adaptation: Swap the egg for a flax egg and parmesan for nutritional yeast to keep these dairy-free and still super tasty.
Spice it up: Feel free to kick up the heat with cayenne or swap smoked paprika for chipotle powder.
Baking or Air Frying: For a lighter version, bake them or use an air fryer—I do this when I want less oil but still crave crispiness.

Step-by-Step: How I Make Sweet Potato Chickpea Patties Recipe

A white plate with blue patterns holds seven golden-brown patties with an uneven dark grill pattern on top. Each patty is round and thick, showing a rough texture with small bits of light-colored ingredients mixed in. Bright green chopped herbs are sprinkled over the patties, adding fresh color contrast. A gray spatula lifts one patty in the center, showing its thick soft texture. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften and Mash the Sweet Potato

Start by piercing the sweet potato with a fork and microwaving it for about 7 minutes until it’s super soft. I find this much faster than baking, especially on busy days. Cut it open, scoop out the flesh into a large bowl, and get ready to add your chickpeas.

Step 2: Mash Chickpeas and Combine

Add the drained and rinsed chickpeas to the sweet potato and mash them together with a potato masher. Don’t overdo it—you want some chickpea chunks to keep the texture interesting. This step is crucial because it’s the base that holds your patties together without being mushy.

Step 3: Add Flavor and Bind

Now, toss in your flour, grated parmesan, finely chopped red onion, grated garlic, smoked paprika, oregano, salt, pepper, and the egg. Mix everything until the batter holds together. If it feels too wet, sprinkle in a bit more flour. This mix should be sticky but manageable for shaping.

Step 4: Shape and Cook to Crispy Perfection

Form 2-3 tablespoon-sized patties—don’t fuss too much with perfect shapes; rustic is charming here! Heat olive oil in a nonstick pan over medium heat and cook them for 3-4 minutes on each side until they get beautifully golden and crisp. If you prefer, baking at 400°F for 20-25 minutes or air frying at 375°F for 10-12 minutes (flip halfway) gives a lovely lighter finish.

Top Tip

My trial runs showed that the key to perfect patties is balancing moisture and firmness. Here’s what makes the difference between soggy or perfectly crispy patties every time.

Proper Drainage: Always drain and rinse chickpeas thoroughly to avoid excess moisture that can prevent browning.
Don’t Overmash: Keep some chickpea texture—it helps the patties hold together better and taste more interesting.
Nonstick Skillet is Your Friend: Prevents sticking and allows you to use minimal oil while getting that golden crust.
Add Flour Gradually: The mix should be sticky but not sloppy—adding flour a little at a time helps control consistency.

How to Serve Sweet Potato Chickpea Patties Recipe

sweet potato chickpea patties - Serving Suggestion

Garnishes

I love topping these patties with a dollop of Greek yogurt or creamy tzatziki—it adds a cooling contrast to the smoky paprika. A sprinkle of fresh parsley or cilantro brightens the whole dish and makes it look inviting on the plate.

Side Dishes

They pair beautifully with a simple green salad, a crunchy slaw, or even roasted veggies for a wholesome meal. I also enjoy tossing them inside warm pita bread with some sliced cucumber and pickled onions for a quick lunch.

Creative Ways to Present

For a dinner party, I like stacking patties with layers of hummus, roasted red pepper, and arugula for mini “sliders.” They make great finger food served with an array of dips like baba ganoush or spicy harissa mayo.

Make Ahead and Storage

Storing Leftovers

Leftover patties keep well in the fridge for up to 4 days stored in an airtight container. I always let them cool fully before storing to keep their texture intact and avoid condensation making them soggy.

Freezing

These patties freeze wonderfully! Just layer parchment paper between them in an airtight bag or container. When you want a quick meal, just pull a few out and reheat straight from the freezer.

Reheating

I find reheating in a nonstick pan on medium heat with a touch of oil brings back that crispy charm better than the microwave. Just a few minutes per side and they taste almost as fresh as when first cooked.

Frequently Asked Questions:

Can I make this Sweet Potato Chickpea Patties Recipe vegan?

Absolutely! Replace the egg with a flax or chia egg and swap the parmesan for nutritional yeast or a vegan cheese alternative to maintain flavor and binding.

Can I bake or air fry these patties instead of pan-frying?

Yes, baking at 400°F for 20-25 minutes or air frying at 375°F for about 10-12 minutes (flipping halfway) works great for a lighter, less oily result while keeping them crispy.

What can I serve with the Sweet Potato Chickpea Patties?

They’re lovely with fresh salads, yogurt-based sauces like tzatziki, warm pita bread, or roasted vegetables—making them super versatile for any meal.

How do I prevent the patties from falling apart when cooking?

Drain chickpeas well and avoid over-mashing to keep chunks intact for structure. Make sure your mix isn’t too wet—add flour gradually until it binds well, and cook on medium heat to get a firm crust before flipping.

Final Thoughts

This Sweet Potato Chickpea Patties Recipe has become a go-to in my kitchen when I want something quick, wholesome, and downright tasty. I hope you’ll give it a try and make it your own, just like I did. Once you nail that perfect golden crust and bite into that tender, flavorful inside, you’ll see why it’s such a winner!