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
Scale
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)
- 1/3 cup grated parmesan cheese
- 1 large egg
- 1/2 red onion, finely chopped
- 1 clove garlic, grated
- 1 teaspoon dried oregano (sub dried thyme)
- 1 teaspoon smoked paprika (sub taco seasoning or cumin)
- 3/4 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
