Description
These Chickpea Sweet Potato Patties are a quick, healthy, and flavorful vegetarian snack or meal option. Made with mashed chickpeas, sweet potato, and aromatic spices, they are pan-fried to golden perfection and can also be baked or air fried for a lighter version. Perfect to serve with yogurt dips or fresh salads.
Ingredients
Scale
Main Ingredients
- 2 cans 15 oz chickpeas — drained and rinsed
- 1 medium 9 oz sweet potato — raw
- 4 tablespoons all-purpose flour (substitute gluten-free flour if needed)
- ⅓ cup grated parmesan cheese
- 1 large egg
- ½ red onion — finely chopped
- 1 clove garlic — grated
- 1 teaspoon dried oregano (can substitute dried thyme)
- 1 teaspoon smoked paprika (can substitute taco seasoning or cumin)
- ¾ teaspoon salt
- Black pepper to taste
- 2 tablespoons olive oil — for cooking
Instructions
- Prepare the sweet potato: 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.
- Mash chickpeas and sweet potato: Add the drained and rinsed chickpeas to the bowl and mash together using a potato masher, keeping some chunks for texture.
- Add flavor and binders: Mix in all-purpose flour, grated parmesan, egg, finely chopped red onion, grated garlic, dried oregano, smoked paprika, salt, and black pepper. Stir well until ingredients stick together. Add a little more flour if mixture is too wet.
- Shape patties: Using about 2-3 tablespoons of mixture per patty, form small patties with your hands.
- Cook patties: Heat olive oil in a nonstick pan over medium heat. Cook patties for 3 to 4 minutes per side until golden brown.
- Alternative cooking methods: To bake, preheat oven to 400°F (200°C) and cook patties for 20 to 25 minutes. To air fry, preheat air fryer to 375°F (190°C) and cook for 10 to 12 minutes, flipping halfway through.
- Serve: Serve warm with Greek yogurt, tzatziki, or a fresh salad. Ideal as a snack, in wraps, or for meal prep.
Notes
- Use canned chickpeas for ease or cooked dried chickpeas for a firmer texture.
- Replace sweet potato with cooked pumpkin or mashed butternut squash for variation.
- Substitute all-purpose flour with chickpea or oat flour for gluten-free and higher fiber options.
- Replace parmesan with crumbled feta or nutritional yeast to make it dairy-free.
- For a vegan option, substitute egg with a flax or chia egg.
- Use shallots or green onions instead of red onion for milder flavor.
- Garlic powder can substitute fresh grated garlic if unavailable.
- Swap dried oregano with Italian seasoning or thyme.
- Replace smoked paprika with regular paprika or chili powder for different spice profiles.
- Use avocado oil or light vegetable oil instead of olive oil for cooking.
- Drain chickpeas well to help mixture hold together better.
- Avoid overmashing to maintain some chunkiness in patties.
- Use a nonstick pan for even browning using minimal oil.
- Baking or air frying produces crisp patties with less oil compared to frying.
- Add fresh herbs such as parsley or basil for enhanced flavor.
- Pair with dips like Greek yogurt, feta dip, or tzatziki for extra taste.
- These patties are great for meal prep and can be reheated quickly.
- 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 80 g)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 40 mg
