Name: Chickpea Sweet Potato Patties Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 cans chickpeas 15 oz each — drained and rinsed; 1 medium sweet potato about 9 oz raw; 4 tablespoons all-purpose flour (or gluten-free 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 the fritters

There’s something so satisfying about a crispy, flavorful patty packed with wholesome ingredients. This Chickpea Sweet Potato Patties Recipe strikes the perfect balance of creamy mashed sweet potato and tender chickpeas, bursting with cozy spices and a golden crust—definitely a dish that feels like a warm hug on your plate!

The image shows a black frying pan with five small, round, golden-brown patties cooking inside it. Each patty has a slightly crispy texture with darker brown spots on top, showing they are cooked on the surface. The pan handle is silver and extends out to the right side of the frame. Around the pan, there is a blue cloth on the left side with a whole yellow lemon placed on it. On the upper right side of the frame, there are two whole sweet potatoes resting on a white marbled surface. 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’ve made these patties countless times, and they always impress—whether it’s a quick weeknight dinner or a snack to share with friends. They come together fast and are incredibly forgiving, which makes them perfect even if you’re not a seasoned cook.

Super Simple Ingredients: You likely have most of what you need already in your pantry and fridge.
Healthy & Balanced: These patties marry plant-based protein and nutrient-rich sweet potato for a filling, wholesome meal.
Versatile Serving: Eat them on their own, in wraps, or topped with your favorite yogurt or tahini sauces.
Great Meal Prep: Make a big batch and enjoy them throughout the week, they hold up wonderfully in the fridge and freezer!

Ingredients & Why They Work

Each element in the Chickpea Sweet Potato Patties Recipe plays a special role—from the creamy base to the spices that bring it all together. Here’s why I choose these ingredients and a few tips on picking the best ones.

Flat lay of two small white ceramic bowls—one filled with golden drained chickpeas and the other with bright orange mashed sweet potato halves—next to a small white bowl of pale all-purpose flour, a small white bowl holding finely grated light yellow parmesan cheese, a single whole brown egg with a clean shell, a small white bowl of finely chopped deep red onion, a whole peeled garlic clove, a small white bowl containing dried green oregano leaves, a small white bowl with vibrant reddish-orange smoked paprika powder, a small white bowl with coarse white salt and black peppercorns, and a small white bowl filled with golden olive oil, all arranged symmetrically and balanced 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: I always use canned chickpeas for convenience, but cooking dried ones yourself can give a firmer texture. Just make sure to drain them well to avoid soggy patties.
Sweet Potato: The natural sweetness and creamy texture add a lovely contrast and bind the patties together beautifully. Look for a medium-sized one around 9 ounces for perfect balance.
All-Purpose Flour: This helps hold everything together; I’ve tried gluten-free flours too and they work well, just add gradually to get the right consistency.
Parmesan: It adds a salty, umami kick. If you want a dairy-free twist, nutritional yeast or crumbled feta are fantastic substitutes.
Egg: Acts as the key binder here. For vegan versions, a flax or chia egg works wonders.
Red Onion: I finely chop it to get that subtle crunch and mild sweetness without overpowering the patty.
Garlic: Whether fresh or grated, it gives a punch of flavor that takes these patties to the next level.
Dried Oregano: Adds that warm, herbaceous note; you can swap for thyme or Italian seasoning if you want a change.
Smoked Paprika: It brings a gentle smoky depth; cumin or taco seasoning are interesting alternatives if you want to experiment.
Salt and Pepper: Always essential for seasoning to bring out all the natural flavors.
Olive Oil: Used for cooking, it helps get that crisp golden crust without weighing the patties down.

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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

I love adding fresh herbs like parsley or basil right into the mixture for a bright twist. But feel free to make this Chickpea Sweet Potato Patties Recipe your own—experimenting is part of the kitchen fun!

Variation: Once, I swapped smoked paprika for chili powder and added a dash of cayenne—it turned up the heat without overpowering the sweet notes perfectly.
Dietary Mods: Whether you want to make it vegan by replacing the egg or gluten-free by switching to chickpea or oat flour, this recipe adapts easily.
Seasonal Changes: Try swapping sweet potato with butternut squash or pumpkin during fall for a cozy seasonal flare.

Step-by-Step: How I Make Chickpea Sweet Potato Patties Recipe

A white plate with blue patterns holds seven golden-brown patties with an uneven dark grill pattern on top. Each patty is round and thick, showing a rough texture with small bits of light-colored ingredients mixed in. Bright green chopped herbs are sprinkled over the patties, adding fresh color contrast. A gray spatula lifts one patty in the center, showing its thick soft texture. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften Your Sweet Potato to Creamy Perfection

Start by piercing your sweet potato with a fork and microwaving it for about 7 minutes until it’s soft and tender. I like to cut it in half, scoop out the warm flesh into a big bowl, and mash it gently. The warmth makes it easier to work with and brings out natural sweetness that pairs so well with chickpeas.

Step 2: Mash Chickpeas—but Keep Some Texture

Drain and rinse two cans of chickpeas really well. Dump them into the bowl with your sweet potato and start mashing gently with a potato masher. I don’t go full puree here because I love when the patties have a bit of bite, so keep some chickpeas slightly chunky for the best texture.

Step 3: Bring on the Flavor and Binders

To the mashed base, add flour, grated parmesan, the egg, finely chopped red onion, grated garlic, oregano, smoked paprika, salt, and pepper. Mix everything well until the mixture comes together. If it feels too wet to shape, sprinkle in a little more flour—but don’t overdo it or the patties may get dry.

Step 4: Shape and Sizzle

Form small patties about 2 to 3 tablespoons each. Heat olive oil in a nonstick pan over medium heat and cook patties for 3 to 4 minutes per side until beautifully golden and crispy. If you want a hands-off approach, baking at 400°F (200°C) for 20–25 minutes or air frying at 375°F (190°C) for 10–12 minutes works just as well—flip halfway through.

Step 5: Serve and Enjoy Warm!

These patties taste fantastic served warm with a dollop of Greek yogurt, tzatziki, or a crisp fresh salad. They’re also perfect tucked into a wrap or pita for an easy lunch that feels special.

Top Tip

Over the years, I’ve discovered some key tips that really make a difference when making this Chickpea Sweet Potato Patties Recipe stay flavorful and perfectly textured.

Drain Well: Excess moisture from chickpeas or sweet potato can make your mixture too wet. I often press my chickpeas in a sieve to remove extra liquid.
Don’t Overmash: Leaving some chickpea chunks gives a pleasant bite and stops the patties feeling like paste.
Nonstick Pan is Your Best Friend: It helps in getting that golden crust with minimal oil and prevents patties from sticking or falling apart.
Add Flour Gradually: The amount can vary depending on your potato size and chickpea moisture, so add a little at a time until the mixture holds well.

How to Serve Chickpea Sweet Potato Patties Recipe

chickpea sweet potato patties - Serving Suggestion

Garnishes

I often top my patties with a swirl of cool Greek yogurt or savory tzatziki—adds a fresh, creamy contrast that balances the spices. A sprinkle of chopped fresh parsley or a squeeze of lemon juice always brightens things up beautifully.

Side Dishes

I love pairing these patties with a mixed greens salad, some roasted veggies, or even simple steamed broccoli. For a heartier meal, they’re amazing alongside quinoa or brown rice with a vibrant cucumber-tomato salad on the side.

Creative Ways to Present

For brunch or a casual party, I serve the patties stacked with layers of smashed avocado, arugula, and a dollop of spicy aioli on toasted bread. They also make fantastic sliders with little buns and a crisp slaw—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover patties in an airtight container and keep them in the fridge for up to 4 days. They reheat well without losing their crispy edges, making midweek lunches a breeze.

Freezing

If you want to batch cook and freeze, I recommend freezing patties flat on a baking sheet first, then transferring them to a freezer-safe bag. They keep for about 3 months, and I love pulling a few out whenever I need a quick, nutritious bite.

Reheating

I find reheating them in a toaster oven or air fryer works best to restore their crispiness. Avoid microwaving if you can, as it tends to make them soggy. If pressed for time, a quick pan sauté also does the trick.

Frequently Asked Questions:

Can I make Chickpea Sweet Potato Patties Recipe vegan?

Absolutely! Just replace the egg with a flax or chia egg (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water, let sit for 10 minutes). Skip the parmesan or use nutritional yeast for that cheesy flavor.

What can I use instead of sweet potato?

You can swap sweet potato for mashed pumpkin or butternut squash, especially during fall. These alternatives provide a similar creamy texture and a slightly different but delightful flavor.

How do I prevent my patties from falling apart?

Make sure to drain chickpeas thoroughly and mash the mixture until it just comes together—don’t overmix. Adding enough flour and using an egg or egg substitute helps bind the mixture. Cooking in a nonstick pan with moderate heat also helps maintain their shape.

Can I bake or air fry these patties?

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) are excellent alternatives to pan-frying. They come out crispy and lighter with less oil.

Final Thoughts

This Chickpea Sweet Potato Patties Recipe holds a special place in my kitchen for its blend of comforting flavors, ease, and flexibility. Whether you’re cooking for busy weeknights, packing school lunches, or entertaining guests, these patties bring warmth and satisfaction every time. I can’t recommend making a batch enough—once you try them, you’ll find endless ways to enjoy them just like I do!