Description
These Chickpea Sweet Potato Patties are a quick, healthy, and flavorful vegetarian option perfect for snacks, wraps, or meal prep. Made with mashed sweet potatoes, chickpeas, and aromatic spices, these patties are pan-fried to golden perfection but can also be baked or air fried for a lighter version. Serve warm with Greek yogurt or tzatziki for a satisfying, protein-rich meal.
Ingredients
Scale
Main 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
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 gently with a potato masher, leaving some chunks for texture.
- Add Flavor and Binders: Mix in the all-purpose flour, grated parmesan, egg, finely chopped red onion, grated garlic, dried oregano, smoked paprika, salt, and black pepper. Stir until the mixture binds together well. If too wet, sprinkle in additional flour as needed.
- 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 and cook patties for 3 to 4 minutes per side until golden brown and cooked through.
- Alternative Cooking Methods: For a lighter option, preheat the oven to 400°F (200°C) and bake patties on a parchment-lined tray for 25 minutes, flipping halfway. Or air fry at 375°F (190°C) for 12 minutes, flipping halfway for even crispness.
- Serve: Serve warm with a dollop of Greek yogurt, tzatziki, or alongside a fresh salad. Perfect as a snack, in wraps, or meal prep lunches.
Notes
- Substitute canned chickpeas with cooked dried chickpeas for firmer texture.
- Replace sweet potato with cooked pumpkin or mashed butternut squash for variation.
- Use chickpea or oat flour to make this recipe gluten-free.
- Swap parmesan with crumbled feta or nutritional yeast for dairy alternatives.
- For a vegan version, replace the egg with a flax or chia egg.
- Use shallots or green onions instead of red onion for a milder taste.
- If fresh garlic is unavailable, garlic powder works as a substitute.
- Replace dried oregano with Italian seasoning or thyme.
- Use regular paprika or chili powder instead of smoked paprika for different spice notes.
- Olive oil can be swapped for avocado or light vegetable oil for cooking.
- Drain chickpeas thoroughly to prevent soggy mixture.
- Do not over-mash the mixture to keep patties chunky and satisfying.
- Add additional flour if the mixture feels too wet or sticky for easier shaping.
- Use a nonstick pan to achieve evenly browned patties using minimal oil.
- Baking or air frying yields a lighter, crispier texture without deep-frying.
- Fresh herbs like parsley or basil can be added for extra flavor.
- Pair with dips such as Greek yogurt, feta dip, or tzatziki for a delicious complement.
- 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
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 40 mg
