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.

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 Chickpea Sweet Potato Patties Recipe
Top Tip
How to Serve Chickpea Sweet Potato Patties Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chickpea Sweet Potato Patties Recipe

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.

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: 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.

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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

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

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 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

chickpea sweet potato patties - Serving Suggestion

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:

Can I make Chickpea Sweet Potato Patties Recipe vegan?

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.

How do I get my patties to hold together without falling apart?

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.

What’s the best way to reheat the patties without them going soggy?

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.

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

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.