Description
Chickpea Sweet Potato Patties are quick, healthy, and flavorful vegetarian patties made with mashed chickpeas, sweet potato, and aromatic spices. These golden fritters are perfect as a snack, in wraps, or for meal prep. They can be pan-fried, baked, or air-fried for a lighter option and pair wonderfully with dips like Greek yogurt or tzatziki.
Ingredients
Scale
Main Ingredients
- 2 cans 15 oz each chickpeas — drained and rinsed
- 1 medium sweet potato about 9 oz raw
- 4 tablespoons all-purpose flour (can sub gluten-free flour)
- ⅓ cup grated parmesan
- 1 large egg
- ½ red onion finely chopped
- 1 clove garlic grated
- 1 teaspoon dried oregano (can sub dried thyme)
- 1 teaspoon smoked paprika (can sub taco seasoning or cumin)
- ¾ teaspoon salt
- Black pepper to taste
- 2 tablespoons olive oil for cooking the fritters
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 chickpeas and mash with a potato masher, keeping some chunks for texture.
- Add Flavor and Binders: Add flour, grated parmesan, egg, chopped red onion, grated garlic, dried oregano, smoked paprika, salt, and black pepper. Mix until everything sticks together. If the mixture feels too wet, sprinkle in a little more flour.
- Shape and Cook: Form small patties with about 2-3 tablespoons of mixture each. Heat olive oil in a nonstick pan over medium heat and cook the patties for 3 to 4 minutes per side until golden brown.
- Alternative Cooking Methods: To bake, preheat oven to 400°F (200°C) and bake patties for 20 to 25 minutes. For air frying, preheat air fryer to 375°F (190°C) and cook patties for 10 to 12 minutes, flipping halfway through.
- Serve: Serve warm with Greek yogurt, tzatziki, or a fresh salad. These patties are great as a snack, in wraps, or for meal prep.
Notes
- Use canned chickpeas for convenience or cooked dried chickpeas for a firmer texture.
- Swap sweet potato with cooked pumpkin or mashed butternut squash for variation.
- Use chickpea or oat flour instead of all-purpose for gluten-free options.
- Replace parmesan with crumbled feta or nutritional yeast for dairy-free alternatives.
- Substitute the egg with a flax or chia egg to make it vegan.
- Try using shallots or green onions instead of red onion for a milder flavor.
- Use garlic powder if fresh garlic is unavailable.
- Replace oregano with Italian seasoning or thyme if preferred.
- Use regular paprika or chili powder instead of smoked paprika for less smoky flavor.
- Swap olive oil with avocado or light vegetable oil for cooking.
- Drain chickpeas well to keep mixture firm and easy to shape.
- Don’t over-mash to keep texture chunky and satisfying.
- Add extra flour if mixture feels too wet or sticky.
- Use a nonstick pan for even browning with minimal oil.
- Bake or air fry for a lighter crisp result without frying.
- Add fresh herbs like parsley or basil for extra flavor.
- Pair with dips such as Greek yogurt, feta dip, or tzatziki.
- These patties store well and reheat beautifully for quick meals.
- Store leftovers in airtight container in refrigerator up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 patty
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 40 mg
