Description
These Chickpea Sweet Potato Patties are a quick and healthy vegetarian recipe combining creamy mashed sweet potatoes and chickpeas with flavorful spices. They are versatile, easy to make, and can be pan-fried, baked, or air-fried for a delicious snack, side, or meal prep option.
Ingredients
Scale
Main Ingredients
- 2 cans 15 oz chickpeas, drained and rinsed
- 1 medium 9 oz sweet potato, raw
- 4 tablespoons all-purpose flour (can substitute 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
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- Black pepper, to taste
- 2 tablespoons olive oil for cooking
Instructions
- Mash the Base: Pierce the sweet potato with a fork and microwave for about 7 minutes until soft. Cut in half and scoop out the flesh into a large bowl. Add the drained and rinsed chickpeas and mash with a potato masher, keeping some chunks for texture.
- Add Flavor and Binders: Add the flour, grated parmesan, egg, chopped red onion, grated garlic, dried oregano, smoked paprika, salt, and pepper. Mix well until everything sticks together. If the mixture feels too wet, add a little more flour.
- Shape and Cook: Form small patties using about 2-3 tablespoons of the mixture each. Heat olive oil in a nonstick pan over medium heat. Cook the patties for 3 to 4 minutes per side until golden brown.
- Alternative Cooking Methods: You can also bake the patties 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 cooking.
- Serve: Serve the patties warm with Greek yogurt, tzatziki, or a fresh salad. They work great as a snack, in wraps, or for meal prep.
Notes
- Use canned chickpeas for convenience or cooked dried chickpeas for a firmer texture.
- Swap sweet potato for cooked pumpkin or mashed butternut squash for variation.
- Use chickpea or oat flour for a gluten-free alternative.
- Replace parmesan with crumbled feta or nutritional yeast for a dairy-free option.
- Substitute egg with flax egg or chia egg for a vegan version.
- Shallots or green onions can be used instead of red onion.
- Garlic powder can replace fresh garlic if unavailable.
- Oregano can be swapped with Italian seasoning or thyme.
- Use regular paprika or chili powder instead of smoked paprika for different spice levels.
- Olive oil can be substituted with avocado or light vegetable oil for cooking.
- Drain chickpeas well to keep patties firm and easier to shape.
- Do not over-mash to maintain texture.
- Add flour if mixture feels too sticky or soft.
- Using a nonstick pan helps achieve an even golden crust with less oil.
- Baking or air frying yields a lighter and crispier result without deep-frying.
- Add fresh herbs such as parsley or basil for extra flavor.
- Pair the patties with dips like Greek yogurt, feta dip, or tzatziki.
- These patties are meal prep friendly and reheat well for quick meals.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 patty (approx. 100 g)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 35 mg
