Description
These Chickpea Sweet Potato Patties are a quick, healthy, and flavorful vegetarian option perfect for snacks, wraps, or meal prep. Made with chickpeas, sweet potato, and aromatic spices, they are crispy on the outside and tender inside. Enjoy them pan-fried, baked, or air-fried for a versatile and nutritious dish.
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 desired)
- ⅓ cup grated parmesan cheese
- 1 large egg
- ½ red onion, finely chopped
- 1 clove garlic, grated
- 1 teaspoon dried oregano (substitute dried thyme)
- 1 teaspoon smoked paprika (substitute taco seasoning or cumin)
- 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 it in half and scoop out the flesh into a large bowl. Add the drained and rinsed chickpeas and mash with a potato masher, leaving some chickpeas slightly chunky for texture.
- Add Flavor and Binders: To the mashed mixture, add the flour, grated parmesan, egg, chopped red onion, grated garlic, dried oregano, smoked paprika, salt, and black pepper. Mix well until the ingredients stick together. If the mixture feels too wet or sticky, gradually sprinkle in more flour until manageable.
- Shape and Cook: Form the mixture into small patties using about 2 to 3 tablespoons per patty. Heat olive oil in a nonstick pan over medium heat. Cook the patties for 3 to 4 minutes on each side until golden and crisp. 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 through cooking.
- Serve: Serve the patties warm with Greek yogurt, tzatziki, or a fresh salad. They work great as a snack, in wraps, or prepared in advance for meal prep.
Notes
- Substitute canned chickpeas with cooked dried chickpeas for firmer texture.
- Replace sweet potato with cooked pumpkin or mashed butternut squash for seasonal variations.
- Use chickpea or oat flour in place of all-purpose flour for a gluten-free, higher fiber option.
- Parmesan can be swapped for crumbled feta or nutritional yeast for a dairy-free alternative.
- For a vegan option, substitute the egg with a flax egg or chia egg.
- Shallots or green onions can substitute red onion for a milder flavor.
- Garlic powder can be used if fresh garlic is unavailable.
- Try Italian seasoning or thyme instead of oregano.
- Regular paprika or chili powder can replace smoked paprika for a spicier kick.
- Olive oil can be replaced with avocado or light vegetable oil for cooking.
- Drain chickpeas well to keep mixture firm and easy to shape.
- Avoid over-mashing to retain satisfying chunks in patties.
- Use a nonstick pan to achieve evenly browned patties with minimal oil.
- Baking or air frying produces a lighter, crisp texture without deep-frying.
- Add fresh parsley or basil for extra flavor.
- Pair with dips like Greek yogurt, feta dip, or tzatziki for serving.
- These patties reheat well, making them ideal for meal prepping lunches or dinners.
- 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: 350 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 40 mg
