Description
These Chickpea Sweet Potato Patties are a quick, healthy, and flavorful vegetarian snack or meal option. Made with mashed sweet potato and chickpeas, flavored with smoked paprika and oregano, and bound with flour, Parmesan, and egg, these patties are crispy on the outside and tender inside. They can be fried, baked, or air fried, making them versatile and easy to prepare for any occasion.
Ingredients
Scale
Main Ingredients
- 2 cans 15 oz chickpeas — drained and rinsed
- 1 medium 9 oz sweet potato — peeled and cooked
- 4 tablespoons all-purpose flour (sub gluten-free flour)
- ⅓ cup grated Parmesan cheese
- 1 large egg
- ½ red onion — finely chopped
- 1 clove garlic — grated
- 1 teaspoon dried oregano (sub dried thyme)
- 1 teaspoon smoked paprika (sub 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 chunks for texture.
- Add Flavor and Binders: To the mashed mixture, add the flour, grated Parmesan, egg, finely chopped red onion, grated garlic, dried oregano, smoked paprika, salt, and black pepper. Stir until the ingredients are well combined and the mixture sticks together. If it’s too wet, sprinkle additional flour as needed.
- Shape and Cook: Form small patties using about 2 to 3 tablespoons of the 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 and cooked through. 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.
- Serve: Serve the patties warm with accompaniments such as Greek yogurt, tzatziki, or a fresh salad. These patties make a great snack, wrap filling, or a meal prep option.
Notes
- Use canned chickpeas for convenience or cooked dried chickpeas for firmer texture.
- Sweet potato can be substituted with cooked pumpkin or mashed butternut squash.
- All-purpose flour works best; chickpea or oat flour can be used for gluten-free options.
- Parmesan can be swapped with crumbled feta or nutritional yeast for a dairy-free version.
- Egg can be replaced with a flax or chia egg for a vegan adaptation.
- Onion alternatives include shallots or green onions for milder flavor.
- Replace fresh garlic with garlic powder if unavailable.
- Oregano can be replaced with Italian seasoning or thyme.
- Smoked paprika can be substituted with regular paprika or chili powder for spice variation.
- Olive oil can be swapped with avocado or light vegetable oil for frying.
- Drain chickpeas well to ensure mixture is firm and easy to shape.
- Don't overmash to maintain chunkiness and texture.
- Use nonstick pan for evenly cooked patties with minimal oil.
- Baking or air frying provides a lighter, crisp alternative to frying.
- Add fresh herbs like parsley or basil for extra flavor.
- Pair with dips like Greek yogurt, feta dip, or tzatziki to enhance taste.
- These patties reheat well, making them excellent for meal prep.
- Store leftovers in an airtight container in the fridge up to 4 days or freeze for 3 months.
Nutrition
- Serving Size: 1 patty
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 40 mg
