There’s something incredibly comforting about these patties—the warmth of sweet potato paired with hearty chickpeas, all wrapped up in a crispy, golden crust. This Chickpea Sweet Potato Patties Recipe has become one of my go-to snacks and lunches because it’s both nourishing and downright delicious.
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Why You'll Love This Recipe
I’ve made chickpea patties a bunch of ways, but adding sweet potato? That was a game-changer. It brings such a creamy, naturally sweet balance and makes the texture so satisfying without needing extra fat or fancy ingredients.
- Simple, wholesome ingredients: No weird additives – just pantry staples you probably already have on hand.
- Versatile and customizable: Easily swap spices or mix-ins to suit your taste or what’s in your fridge.
- Perfect for meal prep: These patties hold up well in the fridge and reheat beautifully so you can grab-and-go during busy weeks.
- Healthy and filling: Packed with protein and fiber thanks to chickpeas, plus the added vitamins from sweet potato – yet they feel like a treat.
Ingredients & Why They Work
The star players in a Chickpea Sweet Potato Patties Recipe are simple but thoughtfully chosen. The chickpeas give you that satisfying bean flavor and the perfect protein base, while the sweet potato adds moisture and a subtle sweetness, which means you don’t have to load up on oil or excess fillers.
- Chickpeas: These give the patties structure, protein, and a nice creaminess when mashed just right.
- Sweet potato: Adds natural sweetness and helps bind the patties without needing more flour or egg.
- All-purpose flour: Helps bring everything together; use gluten-free flour for a gluten-free twist.
- Grated parmesan: Adds a subtle salty depth — feel free to swap for nutritional yeast to make it vegan.
- Egg: Another binder that keeps everything sticking; flax or chia eggs also work well if you want vegan.
- Red onion: Adds a mild, fresh bite that cuts through the richness.
- Garlic: Just a little for a warm, familiar kick.
- Dried oregano and smoked paprika: Elevate the flavor with herbs and a gentle smoky note—no overpowering spice here.
- Olive oil: For frying, giving the patties their perfect crisp crust.
Make It Your Way
I love playing around with this Chickpea Sweet Potato Patties Recipe depending on what’s in season or what mood I’m in. Feel free to experiment with herbs and spices—the patties are forgiving and take well to additions.
- Variation: I sometimes add fresh chopped parsley or basil right into the mix for a burst of freshness. It really brightens the patties.
- Spice it up: If you like a little heat, a pinch of cayenne or some chili powder kicked these up a notch beautifully.
- Keep it vegan: Swap the egg for a flax egg and parmesan for nutritional yeast—still tasty and holds well.
- Change the veggies: Try using pumpkin or butternut squash instead of sweet potato for a seasonal twist.
Step-by-Step: How I Make Chickpea Sweet Potato Patties Recipe
Step 1: Soften the Sweet Potato
Start by poking your sweet potato a few times with a fork, then microwave it for about 7 minutes until it’s soft and tender. This makes the patties moist without adding extra moisture later. When it’s cool enough to handle, slice it open and scoop out the flesh into a big mixing bowl.
Step 2: Mash Chickpeas and Sweet Potato
Add the rinsed and drained chickpeas to the bowl. Use a potato masher to mash them along with the sweet potato—don’t overdo it! Leave some chickpeas slightly chunky because that texture really adds to the final bite.
Step 3: Add Flavor and Binding Ingredients
In goes the flour, grated parmesan, egg, finely chopped red onion, grated garlic, oregano, smoked paprika, salt, and pepper. Mix everything well until the mixture can hold together when shaped. If the mixture feels wet, sprinkle in a bit more flour until the right consistency forms.
Step 4: Shape and Cook the Patties
Scoop out about 2 to 3 tablespoons of mixture and gently form into small, even patties. Heat olive oil in a nonstick pan over medium heat and cook the patties for 3-4 minutes per side until golden and crisp. They should hold together well without falling apart.
If you prefer a lighter version, baking at 400°F (200°C) for 20–25 minutes or air frying at 375°F (190°C) for 10–12 minutes, flipping halfway through, will give you a lovely crisp without the extra oil.
Top Tip
From my experience, getting the texture just right is everything with this recipe. Here’s what helped me the most:
- Don’t overmash: Leaving some chickpea chunks really adds a delightful texture change in every bite.
- Drain chickpeas thoroughly: Excess liquid makes the patties too soft to hold their shape.
- Use a nonstick pan: This helps get that crispy golden crust without adding too much oil or worrying about sticking.
- Adjust flour carefully: Add just enough to bind; too much and the patties get heavy instead of light and fluffy.
How to Serve Chickpea Sweet Potato Patties Recipe
Garnishes
I love topping these patties with a dollop of creamy Greek yogurt or tzatziki. The cool tanginess perfectly complements the warm, spiced patties. Fresh herbs like parsley or a squeeze of lemon juice also brighten the flavors beautifully.
Side Dishes
For an easy meal, I often pair these with a crisp green salad or some roasted veggies for a wholesome plate. Try serving them inside a warm pita with fresh veggies and a smear of hummus for a satisfying wrap.
Creative Ways to Present
For a fun dinner party, stack the patties with layers of avocado and pickled onions, then drizzle with a spicy mayo drizzle. They also work beautifully as sliders or served atop a bed of mixed greens with vinaigrette for a lighter option.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover patties in an airtight container in the fridge—they keep well for up to four days. I always label mine so I remember to use them promptly because they taste best freshly cooked.
Freezing
These patties freeze wonderfully. I lay them on a baking sheet to freeze individually before transferring to a freezer-safe bag. This way, I can grab just what I need without thawing the whole batch—it’s saved me more than once on busy days!
Reheating
For reheating, I pop them in a preheated skillet on medium heat to crisp back up the exterior—it’s way better than the microwave and brings them close to fresh status. The oven or air fryer works well too.
Frequently Asked Questions:
Absolutely! Just swap out the egg for a flax or chia egg mix and the parmesan cheese for nutritional yeast or a vegan cheese alternative. The patties still hold beautifully.
It's key not to add too much moisture. Make sure to drain chickpeas well and mash just enough to keep some texture. Adding the right amount of flour and using an egg (or substitute) helps bind the mixture. Avoid overmixing too.
Reheating in a nonstick skillet over medium heat crisps them back up without drying them out. The oven or air fryer also works well for a quick refresh with a golden crust.
Definitely! Baking at 400°F (200°C) for about 20-25 minutes or air frying at 375°F (190°C) for 10-12 minutes, flipping halfway, gives a fantastic crispy exterior with less oil. Perfect for a lighter version.
Final Thoughts
I’m genuinely excited for you to try this Chickpea Sweet Potato Patties Recipe. It’s one of those dishes I keep coming back to because it feels nourishing and tastes so satisfying without any fuss. Whether you’re meal prepping or just looking for a cozy snack, I know these patties will become a favorite in your kitchen, just like they are in mine.
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Chickpea Sweet Potato Patties Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Chickpea Sweet Potato Patties are a quick and healthy vegetarian recipe combining creamy sweet potatoes and chickpeas with savory spices. Perfect as a snack, in wraps, or meal prep, they can be pan-fried, baked, or air-fried for a deliciously golden and protein-rich treat.
Ingredients
Main Ingredients
- 2 cans 15 oz chickpeas — drained and rinsed
- 1 medium 9 oz sweet potato — raw
- 4 tablespoons all-purpose flour — or gluten-free flour
- ⅓ cup grated parmesan cheese
- 1 large egg
- ½ red onion — finely chopped
- 1 clove garlic — grated
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¾ teaspoon salt
- Black pepper — to taste
- 2 tablespoons olive oil — for cooking the patties
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 drained and rinsed chickpeas and mash with a potato masher, leaving some chunks for texture.
- Add Flavor and Binders: Add flour, grated parmesan, egg, chopped red onion, grated garlic, dried oregano, smoked paprika, salt, and black pepper. Mix thoroughly until the mixture sticks together. If too wet, sprinkle in extra flour.
- Shape and Cook: Form small patties using 2-3 tablespoons of mixture each. Heat olive oil in a nonstick pan over medium heat and cook patties for 3-4 minutes per 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.
- Serve: Serve patties warm with Greek yogurt, tzatziki, or a fresh salad. Great as a snack, in wraps, or for meal prep.
Notes
- Use canned chickpeas for convenience or cooked dried chickpeas for firmer texture.
- Swap sweet potato with cooked pumpkin or mashed butternut squash for variety.
- All-purpose flour works best; chickpea or oat flour are good gluten-free alternatives.
- Replace parmesan with crumbled feta or nutritional yeast for dairy-free options.
- For a vegan version, substitute egg with a flax or chia egg.
- Shallots or green onions can replace red onion for milder flavor.
- Garlic powder works if fresh garlic is unavailable.
- Oregano can be replaced with Italian seasoning or thyme.
- Smoked paprika can be substituted with regular paprika or chili powder for spice.
- Use avocado or light vegetable oil instead of olive oil if preferred.
- Drain chickpeas well to ensure patties hold their shape.
- Do not overmash sweet potato and chickpeas to keep texture chunky.
- Add extra flour if the mixture feels too sticky or soft.
- Use a nonstick pan for even cooking and minimal oil absorption.
- Baking or air frying is a lighter alternative to pan-frying.
- Add fresh herbs like parsley or basil for extra flavor.
- Pair with dips such as Greek yogurt, feta dip, or tzatziki for serving.
- These patties reheat well, making them great for meal prep.
- 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
- Calories: 200 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 30 mg

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