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
Scale
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
