Name: Chickpea Sweet Potato Patties Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 cans 15 oz chickpeas — drained and rinsed; 1 medium 9 oz sweet potato; 4 tablespoons all-purpose flour; ⅓ cup grated parmesan; 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

There’s something delightfully cozy about the sweet, earthy aroma of sweet potatoes combined with the hearty, nutty flavor of chickpeas. That’s exactly what you get in this Chickpea Sweet Potato Patties Recipe—a quick, healthy dish that’s as comforting as it is delicious. Whether you’re after a meatless meal or a versatile snack, these patties deliver both flavor and nourishment in every bite.

A black frying pan holds five small golden brown round patties with some darker browned spots on top, showing a cooked and slightly crisp texture. The patties are evenly spaced, and the pan sits on a white marbled surface. To the right of the pan, two whole orange sweet potatoes rest on the surface, and on the left side, there is a yellow lemon placed next to a folded blue cloth. 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 this Chickpea Sweet Potato Patties Recipe countless times, and honestly, it never gets old. It’s fast, forgiving, and packed with so much flavor that my whole family asks for seconds. Plus, it’s a perfect match for any meal, whether you’re meal prepping or just whipping up a quick snack.

Quick & Easy: You can pull these patties together in about 30 minutes, perfect when you don’t want to spend hours in the kitchen.
Wholesome Ingredients: Sweet potatoes and chickpeas are both nutrient powerhouses, making this dish both delicious and nourishing.
Customizable Flavor: With spices like smoked paprika and oregano, you can tweak the flavor to suit your mood or pantry.
Versatility: Eat them on their own, in wraps, or alongside salads—they’re great hot, warm, or even cold.

Ingredients & Why They Work

This recipe calls for simple, readily available ingredients that work together to create patties that are crispy on the outside and tender on the inside. Each component has a role—from binding and flavoring to texture. When you gather these, make sure to grab ripe, good-quality sweet potatoes and well-drained chickpeas to get the best results.

Flat lay of two small white ceramic bowls, one filled with plump, rinsed chickpeas and the other with warm mashed sweet potato flesh scooped from a halved orange-fleshed sweet potato, a small white ceramic bowl holding finely grated pale yellow parmesan cheese, a single large whole egg with a smooth, clean shell, a few thin slices of vibrant purple-red onion arranged beside a small pile of grated fresh white garlic clove, a small white ceramic bowl containing dried oregano leaves, another small white bowl with deep red smoked paprika powder, a few coarse grains of salt and black pepper set neatly on the surface, and a small white ceramic bowl with golden olive oil, all ingredients fresh and natural, perfectly balanced and symmetrically arranged 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: The base of the patties—provides protein and a creamy texture when mashed, but leaving some chunks adds a lovely bite.
Sweet potato: Adds natural sweetness, moisture, and softness that balance the savory spices perfectly.
All-purpose flour: Acts as the binder here, helping the patties hold their shape without getting soggy.
Parmesan cheese: Adds umami and a subtle salty tang—if you need a dairy-free option, nutritional yeast works well too.
Egg: Another binder, locking the patties together; for a vegan swap, flax egg is a great alternative.
Red onion: Gives a punch of mild sharpness and crunch that contrasts nicely with the softer ingredients.
Garlic: Fresh garlic brings aromatic depth—feel free to adjust the amount based on your taste.
Dried oregano: Earthy herb flavor that brightens up the patties, but thyme or Italian seasoning are excellent swaps.
Smoked paprika: This spice gives a smoky warmth; if you don't have it, regular paprika, cumin, or taco seasoning works.
Salt & black pepper: Essential seasoning for bringing all flavors together just right.
Olive oil: For frying, adds richness and helps achieve a golden, 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 tweaking this Chickpea Sweet Potato Patties Recipe depending on what I have on hand or the mood we’re in. You might want to load it up with fresh herbs or dial up the heat with some chili flakes. The beauty here is that it’s super adaptable without losing its core charm.

Fresh Herb Boost: Adding chopped parsley or basil before forming the patties amps up the freshness and color—my go-to when spring hits.
Spice It Up: I sometimes swap smoked paprika for a mix of chili powder and cumin for a southwest twist that gets everyone excited.
Vegan Version: Replace the egg with a flax or chia egg and swap parmesan for nutritional yeast for a plant-based cheat that still tastes amazing.
Roasted Veggie Variation: Experiment by swapping sweet potato with roasted butternut squash or pumpkin for autumn vibes.

Step-by-Step: How I Make Chickpea Sweet Potato Patties Recipe

A close-up shows a stack of seven round patties with a golden-orange color and brown grilled spots on top, sprinkled with small pieces of fresh green herbs. The patties have a slightly rough texture with bits of onion visible inside. They sit on a white plate with a blue floral design around the edge, resting on a surface with a white marbled texture. A gray spatula lifts one patty from the stack, showing its thickness and texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften and Prepare the Sweet Potato

I start by pricking the sweet potato a few times with a fork, then nuke it in the microwave for about 7 minutes until it’s tender. This shortcut saves so much time versus baking. When it’s cool enough to handle, I slice it open and scoop the flesh into a big bowl—this will be the creamy base for the patties.

Step 2: Mash Chickpeas and Sweet Potato

Next up, add the drained chickpeas to the sweet potato. I use a potato masher to mash the two together, aiming to keep some chickpea chunks for texture. Don’t go too smooth here—those little bites make the patties more interesting!

Step 3: Mix in Flavor and Binder Ingredients

This is where all the magic happens. Mix in the flour, grated parmesan, beaten egg, finely chopped red onion, grated garlic, oregano, smoked paprika, salt, and fresh cracked pepper. Stir until everything comes together. If it feels a bit too wet to form patties, sprinkle a little more flour and mix again.

Step 4: Form and Cook

I grab about 2-3 tablespoons of the mixture for each patty, shape them gently but firmly, and heat olive oil in a nonstick skillet over medium heat. Cook each side for 3 to 4 minutes, watching for a beautiful golden crust to develop. For an alternative, baking at 400°F (200°C) for 20–25 minutes or air frying at 375°F (190°C) for 10–12 minutes (flipping halfway) makes them lighter and still wonderfully crisp.

Top Tip

I’ve found that the key to getting these patties just right is managing moisture and texture. Here are some tips from my experience that really make a difference:

Don’t Overmash: Leaving some chickpea chunks gives your patties a satisfyingly hearty texture instead of a mushy mess.
Drain Chickpeas Well: Excess water makes shaping tough, so give those chickpeas a good rinse and drain before mashing.
Use a Nonstick Pan: This helps you get that golden crust with minimal oil, plus it’s easier to flip without breaking the patties.
Add Flour Gradually: If your mixture feels sticky or soft, sprinkle flour inch by inch; too much can make the patties dense, so aim for balance.

How to Serve Chickpea Sweet Potato Patties Recipe

chickpea sweet potato patties - Serving Suggestion

Garnishes

I’m all about simple garnishes that complement but don’t steal the spotlight. A dollop of creamy tzatziki or Greek yogurt works perfectly—adds a cool, tangy contrast to the warm patties. A sprinkle of fresh parsley or a squeeze of lemon juice right before serving brightens things up even more.

Side Dishes

I like pairing these patties with a crisp cucumber-tomato salad or a bed of baby greens tossed in a light vinaigrette. For something heartier, roasted veggies or quinoa pilaf rounds out the meal nicely without overpowering the flavors.

Creative Ways to Present

For a fun twist, I’ve served these in pita pockets with hummus, shredded lettuce, and pickled onions for an easy lunch box idea. Sometimes, I stack them like mini veggie burgers with avocado slices and tomato for dinner guests—always a hit and looks brilliant on the plate!

Make Ahead and Storage

Storing Leftovers

Once cooled, I keep leftover patties in an airtight container in the fridge—they stay fresh for up to four days, making them a lifesaver for packed lunches or quick suppers.

Freezing

These patties freeze beautifully! Lay them out on a baking sheet to freeze individually first, then transfer to a freezer bag. They keep well for up to three months—perfect to stash away when you make a big batch.

Reheating

To reheat, I prefer popping them in a hot oven or toaster oven for about 10 minutes to keep them crispy. Microwaving works if you’re in a rush, but you’ll lose some crunch.

Frequently Asked Questions:

Can I make this Chickpea Sweet Potato Patties Recipe vegan?

Yes! Simply replace the egg with a flax or chia egg (1 tablespoon flaxseed or chia seeds mixed with 3 tablespoons water, let sit for 10 minutes) and swap the parmesan with nutritional yeast or a vegan cheese alternative. This keeps the patties sturdy and flavorful without animal products.

What’s the best way to prevent the patties from falling apart?

Draining the chickpeas thoroughly and not overmashing the mixture are key. Also, adding flour and a binding agent like egg helps hold everything together. If the mixture feels too wet, add flour a tablespoon at a time until firm enough to shape. Cooking them on medium heat helps set the crust without burning.

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

Absolutely. 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, produces crispy patties with less oil. It’s a great option for a lighter meal or when you want to cook a larger batch at once.

How do I add more flavor or spice to the patties?

You can easily customize the spices. Try adding cumin, chili powder, or cayenne for heat. Fresh herbs like cilantro or parsley add brightness. Mixing in finely chopped jalapeños or a dash of hot sauce can also give a nice spicy kick. Just adjust seasoning to your preference.

Final Thoughts

Making this Chickpea Sweet Potato Patties Recipe always feels like a little kitchen celebration. It’s one of those meals that’s simple yet satisfying and taps into wholesome ingredients without any fuss. I genuinely hope you enjoy making and sharing these patties as much as I do—they’re a tasty, healthy way to brighten up any day. Don’t hesitate to experiment and make this recipe your own; I’m confident it’ll become a favorite staple in your kitchen, just like it is in mine.