There’s something incredibly satisfying about crispy, flavorful patties that come together with wholesome ingredients. The Chickpea Sweet Potato Patties Recipe blends creamy sweet potato with hearty chickpeas, making for patties that are golden, cozy, and packed with flavor. Trust me, these patties quickly became one of my favorite quick bites to make anytime.

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 honestly can’t get enough of this recipe. It’s quick, uses pantry staples, and feels just as good as a homemade comfort food treat. Plus, making these patties feels kind of fun—you get to mash, mix, and shape, which somehow makes meal prep feel less like a chore.

Easy and Quick: Ready from start to finish in about 30 minutes—perfect for busy days or last-minute meals.
Nutritious and Filling: Chickpeas and sweet potatoes bring protein, fiber, and complex carbs for lasting energy.
Versatile Flavors: Subtle herbs and smoky paprika add warmth, and you can switch up seasonings to keep it fresh.
Great Meal Prep Option: These patties keep well in the fridge or freezer, making weekday lunches a breeze.

Ingredients & Why They Work

Each ingredient here plays its part beautifully, balancing texture and flavor. Picking good-quality canned chickpeas and a sweet potato that’s firm but not too old will make all the difference. Here’s the rundown:

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: Canned chickpeas are convenient and soft, providing a meaty texture while absorbing flavors.
Sweet Potato: Adds natural sweetness and creaminess to bind and enrich the patties without extra fat.
All-Purpose Flour: Helps hold everything together; gluten-free flour works great, too.
Grated Parmesan: Adds a savory depth and helps with binding, but feta or nutritional yeast can be good swaps.
Egg: Binds the mixture, giving it structure so patties hold their shape during cooking.
Red Onion: Brings a mild sharpness and crunch, texturally and flavor-wise.
Garlic: Infuses a lovely punch that livens up the whole mix.
Dried Oregano: Earthy herb notes that complement the sweet potato beautifully.
Smoked Paprika: Adds warmth and subtle smokiness, lifting the flavor profile.
Salt & Pepper: Essential for seasoning; the right amount brings all the flavors together.
Olive Oil: For cooking—adds crispness and richness without overpowering the patties.

📝

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

One of my favorite things about this Chickpea Sweet Potato Patties Recipe is how easily you can tweak it to your taste or dietary needs. Feel free to play around with herbs, swap cheeses, or even make it vegan with a flax egg—it still works like a charm!

Add Fresh Herbs: I love stirring in chopped parsley or basil for a bright pop of freshness. It really livens these up!
Spice It Up: Throw in some chili flakes or cayenne if you want a little heat without overpowering the sweet sweet potato.
Try Baking or Air Frying: When I’m avoiding extra oil, I bake them until crisp or air fry—they come out perfectly golden and less greasy.
Make It Vegan: I’ve swapped the egg for a flax egg before—just mix 1 tablespoon ground flaxseed with 3 tablespoon water and let it sit for 5 minutes. Works great!

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 Mash the Sweet Potato

I start by piercing the sweet potato a few times with a fork and popping it in the microwave for about 7 minutes until it's really soft. This shortcut saves so much time compared to baking. Then I scoop out the tender flesh into a big bowl—make sure it’s cool enough to work with before the next step.

Step 2: Add Chickpeas and Mash Together

Drain and rinse two cans of chickpeas, then add them to the bowl with the sweet potato. I mash everything together using a potato masher, but I like to leave some chunks for a bit of texture—you don’t want it completely smooth here. This mix forms the hearty base for the patties.

Step 3: Mix in Flavor and Binding Ingredients

Now comes the fun part—adding all the good stuff! I toss in flour, grated parmesan, a beaten egg, finely chopped red onion, grated garlic, dried oregano, smoked paprika, salt, and pepper. Stir everything well until the mixture sticks together. If it feels too wet or crumbly, I sprinkle a little extra flour to get the perfect consistency.

Step 4: Shape and Cook the Patties

I shape the mixture into small patties using about 2-3 tablespoons of mix per patty. Then, heat olive oil in a nonstick pan over medium heat and cook each side for 3–4 minutes until beautifully golden and crispy. If you’re after a hands-off method, baking at 400°F (200°C) for 20–25 minutes or air-frying at 375°F (190°C) for about 10–12 minutes (flip halfway) are excellent alternatives.

Top Tip

From making these patties over and over, I've learned a few tricks that really make the difference between a flop and fantastic crunch.

Don’t Overmash: Leaving a few chickpea chunks adds great texture and keeps patties from turning gluey.
Dry Chickpeas Thoroughly: Excess moisture will make it tougher to form patties that hold together.
Use a Nonstick Pan: This ensures even browning and lets you use less oil—plus no sticking headaches!
Add Flour Gradually: Too much can make patties dense, so add just enough to bind when the mix is too wet.

How to Serve Chickpea Sweet Potato Patties Recipe

chickpea sweet potato patties - Serving Suggestion

Garnishes

I personally love topping these patties with a dollop of Greek yogurt or tzatziki—both add a creamy, cooling contrast to the smoky spices. Sometimes a sprinkle of fresh parsley or a squeeze of lemon brightens things up perfectly.

Side Dishes

For sides, a fresh cucumber-tomato salad or simple greens tossed with olive oil and lemon juice are my go-tos. If you want something heartier, roasted veggies or a quinoa salad pair beautifully.

Creative Ways to Present

I’ve also served these patties as mini sliders on small buns with lettuce and a tangy sauce for casual dinners with friends. Another favorite is layering them in a grain bowl with avocado slices, pickled onions, and a drizzle of tahini—it’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover patties keep really well in an airtight container in the fridge for up to 4 days. I like to line the container with paper towels to absorb any moisture and keep the patties from getting soggy.

Freezing

I freeze them individually on a baking sheet first, then transfer to a freezer bag so I can pull out just what I need. They reheat great and still hold their texture, making this recipe a brilliant freezer-friendly meal prep option.

Reheating

To reheat, I find popping patties in a hot skillet for a few minutes on each side crisps them back up nicely. You can also reheat in an oven or air fryer for that fresh-out-of-the-pan feel.

Frequently Asked Questions:

Can I make Chickpea Sweet Potato Patties Recipe vegan?

Absolutely! Swap the egg for a flax or chia egg—a mixture of 1 tablespoon ground flaxseed or chia seeds with 3 tablespoons water, left to gel for about 5 minutes works perfectly as a binder.

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

Yes! 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) yields a lighter, crisp exterior without using extra oil.

How do I prevent patties from falling apart?

Make sure the chickpeas are well drained and the mixture isn’t too wet. Adding the right amount of flour and the egg helps bind everything. Also, avoid over-mashing so the patties have good texture and stay intact while cooking.

What are good serving ideas for these patties?

I recommend serving them warm with Greek yogurt or tzatziki, alongside a fresh salad or tucked into a wrap with veggies. They make excellent snacks or light meals and pair well with roasted vegetables or grain bowls.

Final Thoughts

Honestly, the Chickpea Sweet Potato Patties Recipe has become my go-to quick fix whenever I want something tasty, nutritious, and straightforward. It’s comforting yet light, easy to make, and endlessly adaptable. I hope you’ll love making and sharing these patties with your friends and family as much as I do—it’s the kind of recipe worth keeping in your back pocket for busy nights or casual get-togethers!