There’s something so comforting about a golden, crispy patty fresh from the skillet—warm, hearty, and packed with goodness. These chickpea sweet potato patties are everything you love about homemade comfort food: simple, flavorful, and satisfying without being heavy. Perfectly spiced with a blend of cumin and paprika, they make a versatile base for burgers, bowls, or even quick snacks dipped in creamy tahini or yogurt sauce.

What makes this recipe special is how easy it is to prepare. A few pantry staples—chickpeas, sweet potatoes, onion, and breadcrumbs—transform into delicious patties that hold together beautifully and taste like they’ve come straight from a cozy café. They’re crispy on the outside, tender on the inside, and filled with nourishing plant-based protein. Whether you’re vegetarian, vegan, or simply looking for a meatless option that doesn’t sacrifice flavor, these patties will win you over bite by bite.

Sweet potatoes add a gentle sweetness and soft texture that pairs perfectly with chickpeas’ nutty earthiness. Together, they form a hearty, slightly smoky patty that’s satisfying in sandwiches, grain bowls, or wraps—or even enjoyed on its own with a drizzle of lemon-tahini dressing.

Ingredients:

1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
1 cup mashed sweet potatoes (about 1 medium sweet potato)
½ small onion, finely diced
2 cloves garlic, minced
½ cup breadcrumbs (use gluten-free if desired)
1 tablespoon olive oil (plus more for pan-frying)
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped fresh parsley (optional)
1 teaspoon lemon juice

Instructions:

Prepare the Sweet Potato:
Peel and cube your sweet potato, then boil or steam until tender (about 10–12 minutes). Drain and mash until smooth, then let it cool slightly.
Mash the Chickpeas:
In a large mixing bowl, mash the chickpeas with a fork or potato masher. You want a mostly smooth texture with a few small chunks left for some bite.
Mix the Ingredients:
Add the mashed sweet potato to the bowl with the chickpeas. Stir in the diced onion, minced garlic, breadcrumbs, olive oil, cumin, smoked paprika, salt, pepper, parsley, and lemon juice. Mix until well combined.
Form the Patties:
Using your hands, form the mixture into 6–8 small patties (about ½ inch thick). If the mixture feels too sticky, add a few extra tablespoons of breadcrumbs until it holds together easily.
Pan-Fry the Patties:
Heat a nonstick skillet or cast-iron pan over medium heat. Add a drizzle of olive oil, then cook the patties for about 3–4 minutes on each side, or until golden brown and crisp on the outside.
Serve and Enjoy:
Serve warm, either on their own with sauce or inside a bun with fresh greens and avocado slices.

Tips & Tricks

For extra crispiness, chill the formed patties in the fridge for 30 minutes before pan-frying.
To make them oil-free, bake on a parchment-lined baking sheet at 400°F (200°C) for 20–25 minutes, flipping halfway through.
A sprinkle of sesame seeds on top before cooking adds extra texture and flavor.
If your mixture feels too dry, add a tablespoon of olive oil or a splash of water until you reach a soft, moldable consistency.

Chickpea Sweet Potato Patties

Crispy on the outside, tender inside, these chickpea sweet potato patties are packed with flavor and perfect for burgers, bowls, or snacks.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 6 patties

Course: Main, Snack

Cuisine: Mediterranean, Vegan

Calories: 180

Ingredients Equipment Method Notes

Ingredients

Patties

1.5 cups cooked chickpeas or 1 can, drained and rinsed
1 cup mashed sweet potatoes
0.5 small onion finely diced
2 cloves garlic minced
0.5 cup breadcrumbs gluten-free optional
1 tbsp olive oil plus more for frying
1 tsp ground cumin
0.5 tsp smoked paprika
0.5 tsp salt
0.25 tsp black pepper
1 tbsp fresh parsley chopped, optional
1 tsp lemon juice

Equipment

Mixing bowls
Baking sheet
Wire rack
Hand mixer or stand mixer

Method

Boil or steam sweet potato until tender, then mash and let cool slightly.
Mash chickpeas in a large bowl until mostly smooth.
Combine mashed chickpeas and sweet potatoes with onion, garlic, breadcrumbs, olive oil, spices, parsley, and lemon juice.
Form mixture into 6–8 patties, about ½ inch thick.
Pan-fry patties in olive oil over medium heat for 3–4 minutes per side until golden and crisp.
Serve warm with dipping sauce or inside buns with fresh toppings.

Notes

These patties are great for meal prep—store in the fridge for up to 4 days or freeze for up to 3 months.

Variations

Spicy Kick: Add ½ teaspoon of chili flakes or a dash of cayenne pepper to the mix.
Herb Lovers: Mix in chopped cilantro, mint, or dill for a fresh twist.
Cheesy Option: Stir in ¼ cup grated Parmesan or nutritional yeast for added depth.
Mediterranean Style: Add chopped olives and sun-dried tomatoes to the mix for tangy bursts of flavor.

Serving Suggestions
These chickpea sweet potato patties are endlessly versatile. Here are some of the best ways to enjoy them:

Serve them burger-style on toasted buns with lettuce, tomato, and a smear of garlic mayo or hummus.
Pair with a simple cucumber yogurt sauce or tahini dressing for a light meal.
Stack them over a bed of greens, quinoa, or couscous for a wholesome lunch bowl.
Use them as a protein-packed filling in wraps or pita pockets with crunchy slaw and avocado.
Top with a fried egg and fresh salsa for a hearty breakfast option.

Storage Information
These patties keep beautifully, making them perfect for meal prep.

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Layer patties between parchment paper and freeze for up to 3 months. Reheat in a skillet or oven until hot.
Reheat: To retain crispiness, warm in a 375°F (190°C) oven for about 10 minutes instead of microwaving.

FAQ

Can I bake these patties instead of frying them?
Yes! Bake them at 400°F (200°C) for 20–25 minutes, flipping halfway through for even browning.

Can I use canned sweet potatoes?
You can, but the flavor is best with freshly cooked sweet potatoes. If using canned, drain well to avoid excess moisture.

What’s the best sauce for these patties?
A lemon-tahini sauce, yogurt-garlic dip, or spicy aioli complements them beautifully.

Can I make the mixture ahead of time?
Absolutely. You can prepare and refrigerate the mixture up to 24 hours before forming and cooking the patties.

History / Fun Facts
The concept of chickpea patties dates back centuries, originating from Middle Eastern falafel and Mediterranean fritters. Combining chickpeas with vegetables like sweet potatoes is a modern plant-based twist that brings extra nutrition and natural sweetness. Chickpeas are one of the oldest cultivated legumes, dating back to 7,000 B.C., and sweet potatoes are beloved worldwide for their vibrant flavor and nutrient-rich profile. Together, they make a deliciously healthy fusion of tradition and comfort.

The beauty of this recipe lies in its simplicity—humble ingredients, transformed through warmth and care, into something truly special. Whether it’s for a weekday lunch, a cozy family dinner, or a make-ahead meal for busy weeks, these chickpea sweet potato patties are wholesome food at its finest.

Chickpea Sweet Potato Patties – Crispy, Cozy, and Wholesome