These Sweet Potato Chickpea Patties are crispy on the outside, tender on the inside, and bursting with warm spices and wholesome ingredients. Whether you’re serving them as a vegetarian burger alternative, a protein-packed snack, or a vibrant meal prep option, these patties will become your new go-to. They’re naturally gluten-free, high in fiber, and incredibly satisfying—perfect for a light lunch or a flavorful meatless dinner.
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Why You’ll Love Sweet Potato Chickpea Patties
Nourishing & Balanced:
Packed with plant-based protein and complex carbs, these patties keep you full and energized without feeling heavy.
Budget-Friendly:
Using pantry staples like chickpeas, oats, and sweet potatoes makes this recipe super affordable.
Easy to Make:
No fancy equipment needed—just a mixing bowl, fork or masher, and a skillet.
Freezer-Friendly:
Make a batch, freeze extras, and you’ve got a healthy meal in minutes any time.
Customizable:
Add fresh herbs, swap spices, or mix in your favorite veggies. These patties are incredibly adaptable.
Ingredients in Sweet Potato Chickpea Patties
Here’s what you’ll need to whip up these golden beauties:
- Sweet Potato: Roasted or steamed, mashed until smooth. Adds natural sweetness and moisture.
- Chickpeas: Mashed to help bind the mixture and add protein.
- Rolled Oats: Ground into a coarse flour or kept whole for texture and structure.
- Garlic & Onion: Minced and sautéed for a flavor boost.
- Cumin & Smoked Paprika: For warmth and a slight smoky depth.
- Salt & Pepper: To balance and enhance the flavors.
- Lemon Juice: Adds brightness and lifts the earthy ingredients.
- Fresh Herbs (optional): Parsley or cilantro for a burst of freshness.
- Olive Oil: For pan-frying to golden crisp perfection.
(Exact amounts and steps are listed in the recipe card below.)
Instructions
Step 1 – Prep Sweet Potatoes:
Roast or steam your sweet potatoes until soft, then mash until smooth and set aside.
Step 2 – Mash Chickpeas:
In a large bowl, mash chickpeas with a fork, leaving a few chunks for texture.
Step 3 – Combine Ingredients:
Add sweet potato, oats, sautéed garlic/onion, spices, lemon juice, and herbs. Mix until everything holds together.
Step 4 – Shape Patties:
Form the mixture into patties about ½ inch thick.
Step 5 – Cook Patties:
Heat a bit of olive oil in a skillet over medium heat. Cook patties for 3–4 minutes per side, or until golden brown and crispy.
Step 6 – Serve:
Serve warm with your favorite sauce, over greens, or inside a bun for a tasty veggie burger.
Nutrition Facts
Servings: 6
Calories per serving: 210
Nutrition Table
Preparation Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
How to Serve Sweet Potato Chickpea Patties
Here are a few delicious serving ideas:
- Buddha Bowls: Serve with quinoa, greens, tahini drizzle, and avocado.
- As a Veggie Burger: Tuck into a bun with vegan mayo, lettuce, tomato, and red onion.
- On a Salad: Top your favorite salad for a filling protein boost.
- With a Dip: Pair with hummus, tzatziki, or a creamy garlic sauce.
Additional Tips
- No Food Processor? Use a fork or potato masher—just mash well!
- Too Wet? Add extra oats or chickpea flour to thicken.
- Too Dry? Add a splash of lemon juice or olive oil.
- Bake Instead of Frying: 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Freeze for Later: Lay uncooked patties flat in a freezer bag and store for up to 2 months.
FAQ Section
Q1: Can I use canned sweet potato or pumpkin instead?
A1: Yes! Just make sure to drain any excess liquid for the right texture.
Q2: Can I make these patties gluten-free?
A2: They already are! Just be sure your oats are certified gluten-free.
Q3: How do I reheat them?
A3: Use a skillet for crispiness or microwave for quick heat-up.
Q4: Can I bake them instead of pan-frying?
A4: Absolutely—bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Q5: What sauce goes best with these patties?
A5: Try tzatziki, tahini-lemon sauce, or even a smoky chipotle aioli.
Q6: What sauces pair well with these patties?
A6: Try them with garlic yogurt sauce, tahini lemon dressing, tzatziki, or even a spicy harissa mayo. So good!
Q7: Can I meal prep these in advance?
A7: Definitely! Shape them ahead of time and store in the fridge for up to 3 days or freeze them for later.
Q8: How do I store and reheat leftovers?
A8: Store in an airtight container in the fridge for up to 3–4 days. Reheat in a skillet for the best texture, or microwave for a quicker option.
Q9: Can I freeze these patties?
A9: Yep! Freeze them cooked or uncooked in a single layer, then transfer to a container or freezer bag. They’ll keep well for up to 2 months.
Q10: Can I double the recipe?
A10: 100%! These freeze beautifully and are great to have on hand. Just make sure your mixing bowl is big enough to handle all the goodness.
Conclusion
These Sweet Potato Chickpea Patties are the perfect mix of cozy and nourishing, with a crispy bite that’s sure to satisfy. They’re healthy, quick to prepare, and endlessly versatile—great for meal prep, weeknight dinners, or plant-based lunches. Whether you’re vegan, vegetarian, or just trying to eat more plants, this recipe is a must-try. Go ahead—make a double batch. You’ll thank yourself later.
Print
Sweet Potato Chickpea Patties
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 40 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Sweet and crunchy cinnamon palmiers are a classic French pastry cookie made with just four simple ingredients. These light, flaky treats are caramelized with a cinnamon-sugar coating, making them an irresistible snack or dessert. Perfect for quick baking, these cookies are ready in under 30 minutes and offer a deliciously elegant bite.
Ingredients
- 2 sheets storebought puff pastry – thawed according to package directions
- 1 cup (200 g) turbinado sugar – divided
- 1 cup (220 g) light brown sugar – divided
- 2 tablespoon (30 ml) ground cinnamon – divided
- 1/4 teaspoon (1 ml) salt – divided (optional)
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a bowl, combine the brown sugar, cinnamon, and salt (if using).
- Sprinkle ½ cup turbinado sugar evenly on a clean surface. Place one sheet of puff pastry on top and roll with a rolling pin to press the sugar into the dough.
- Spread half of the cinnamon sugar mixture evenly over the pastry.
- Fold the sides of the pastry halfway to the center, then fold both sides again so they meet in the center. Fold one half over the other like closing a book.
- Repeat steps 3–5 with the second puff pastry sheet.
- Slice the rolled pastry into ¼-inch pieces and place them on the baking sheet, spaced 2 inches apart.
- Bake for 6 minutes or until slightly browned on top.
- Remove from the oven, flip each palmier with a thin spatula, and bake for another 4–5 minutes until golden brown and caramelized.
- Cool completely before serving.
Notes
- Use white granulated sugar if turbinado sugar is unavailable.
- Store in an airtight container for up to one week.
- Be gentle when flipping to prevent breaking the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 109
- Sugar: 8g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg