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.
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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!
- 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.
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
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
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:
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.
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.
They’re lovely with fresh salads, yogurt-based sauces like tzatziki, warm pita bread, or roasted vegetables—making them super versatile for any meal.
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!
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Sweet Potato Chickpea Patties Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Snack
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Chickpea Sweet Potato Patties are a quick and healthy vegetarian recipe perfect for snacks, lunches, or meal prep. Made with mashed chickpeas and sweet potato, flavored with spices, herbs, and parmesan, and pan-fried to a golden crisp. They can also be baked or air fried for a lighter option and served with dips like Greek yogurt or tzatziki.
Ingredients
Base Ingredients
- 2 cans 15 oz chickpeas, drained and rinsed
- 1 medium sweet potato (about 9 oz raw)
Binders and Flavorings
- 4 tablespoons all-purpose flour (sub gluten-free flour)
- ⅓ cup grated parmesan cheese
- 1 large egg
- ½ red onion, finely chopped
- 1 clove garlic, grated
- 1 teaspoon dried oregano (sub dried thyme)
- 1 teaspoon smoked paprika (sub taco seasoning or cumin)
- ¾ teaspoon salt
- Black pepper, to taste
For Cooking
- 2 tablespoons olive oil
Instructions
- Mash the Base: Pierce the sweet potato with a fork and microwave for about 7 minutes until soft. Cut it in half and scoop out the flesh into a large bowl. Add the drained and rinsed chickpeas and mash together with a potato masher, leaving some chunks for texture.
- Add Flavor and Binders: To the mashed mixture, add all-purpose flour, grated parmesan, egg, finely chopped red onion, grated garlic, dried oregano, smoked paprika, salt, and black pepper. Mix thoroughly until the mixture sticks together. If it feels too wet, add a little more flour.
- Shape and Cook: Form the mixture into small patties using about 2-3 tablespoons each. Heat olive oil in a nonstick pan over medium heat and cook the patties for 3 to 4 minutes on each side until golden brown. Alternatively, bake in a preheated oven at 400°F (200°C) for 25 minutes or air fry at 375°F (190°C) for 12 minutes, flipping halfway through.
- Serve: Serve the warm patties with Greek yogurt, tzatziki, or a fresh salad. These patties make a great snack, filling for a wrap, or a protein-rich meal prep option.
Notes
- Use canned chickpeas for convenience or cooked dried chickpeas for a firmer texture.
- Substitute sweet potato with cooked pumpkin or mashed butternut squash for seasonal variations.
- All-purpose flour is preferred; chickpea or oat flour works for a gluten-free, high-fiber alternative.
- Replace parmesan with crumbled feta or nutritional yeast to make it dairy-free.
- Use a flax or chia egg substitute for a vegan version.
- Shallots or green onions can replace red onion for a milder flavor.
- Use garlic powder if fresh garlic isn’t available.
- Oregano can be switched with Italian seasoning or thyme.
- Smoked paprika can be replaced with regular paprika or chili powder for more spice.
- Use avocado or light vegetable oil instead of olive oil for cooking if preferred.
- Drain chickpeas well to maintain a firm mix, and avoid over-mashing to keep texture.
- Add flour as needed if the mixture is too sticky.
- Use a nonstick pan for evenly browned patties with less oil.
- For a lighter option, bake or air fry instead of pan-frying.
- Add fresh herbs like parsley or basil for extra flavor.
- Serve with dips like Greek yogurt, feta dip, or tzatziki for best taste.
- These patties are meal prep friendly and reheat well.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 patty (about 100 g)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 40 mg
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