These chickpea sweet potato patties are crispy on the outside, tender on the inside, and packed with plant-based protein and fiber. They’re an easy, wholesome way to enjoy a satisfying vegetarian meal — perfect for lunch, dinner, or meal prep! 🧡
For more easy patties, check out our lentil patties, Greek zucchini patties, corn fritters, and Greek chickpea patties.
Why You’ll Love These Chickpea Sweet Potato Patties
These patties are one of our favorite quick vegetarian meals — crispy on the outside, soft and flavorful inside. Made with simple pantry staples like chickpeas, sweet potato, and a few spices, they’re ready in about 30 minutes.
Naturally high in fiber and plant-based protein, these patties are filling yet light, fitting beautifully into a Mediterranean-style diet. Serve them with a fresh salad, in a wrap, or as part of a balanced meal. They’re also perfect for meal prep, keeping well in the fridge for quick lunches or dinners throughout the week. ✨
Ingredients
For the patties:
- 2 cans chickpeas (15 oz / 400 g each), drained and rinsed
- 1 medium sweet potato (about 9 oz / 250 g), cooked and mashed
- 4 tbsp all-purpose flour (or chickpea/oat flour for gluten-free)
- ⅓ cup grated Parmesan (or crumbled feta / nutritional yeast for dairy-free)
- 1 large egg (or flax/chia egg for vegan)
- ½ red onion, finely chopped (shallots or green onions work too)
- 1 clove garlic, grated (or garlic powder)
- 1 tsp dried oregano (or Italian seasoning / thyme)
- 1 tsp smoked paprika (or chili powder / cumin)
- ¾ tsp salt + black pepper, to taste
- 2 tbsp olive oil (or avocado oil) for cooking
Optional toppings: Greek yogurt, tzatziki, fresh salad, or avocado.
How to Make Chickpea Sweet Potato Patties
1. Mash the Base
Pierce the cooked sweet potato with a fork and scoop out the soft flesh into a large bowl. Add the drained chickpeas and mash together with a potato masher, leaving some chunks for texture. This gives the patties a hearty, satisfying bite.
2. Mix in the Flavor & Binders
Add the chopped onion, garlic, Parmesan, flour, egg, oregano, smoked paprika, salt, and pepper. Mix until the mixture holds together. If it’s too soft, add a little extra flour until easy to shape.
3. Shape and Cook
Scoop 2–3 tablespoons of the mixture per patty and form into small rounds.
Cooking options:
- Pan-fry: Heat a thin layer of oil in a nonstick skillet over medium heat. Cook patties 3–4 minutes per side until golden and crisp.
- Bake: 400°F (200°C) for 20–25 minutes, flipping halfway.
- Air-fry: 375°F (190°C) for 10–12 minutes, flipping halfway.
4. Serve and Enjoy
Serve warm with Greek yogurt, tzatziki, or a fresh salad. Great as a snack, in a wrap, or as a healthy main dish!
Tips for Perfect Patties
- Drain chickpeas well: Excess moisture makes shaping difficult.
- Don’t over-mash: A few chickpea chunks add texture.
- Adjust flour if needed: Keep patties firm but tender.
- Nonstick pan helps: Even browning with minimal oil.
- Bake or air-fry: For a lighter, oil-free option.
- Add fresh herbs: Parsley, cilantro, or basil brighten the flavor.
- Serve with dips: Greek yogurt, hummus, or tzatziki.
- Meal prep friendly: Patties store well in the fridge or freezer.
Storage
- Fridge: Up to 4 days in an airtight container
- Freezer: Up to 3 months
Nutrition (per serving, 1 of 4)
- Calories: 386 kcal
- Carbohydrates: 52 g
- Protein: 16 g
- Fat: 13 g
- Saturated Fat: 3 g
- Fiber: 11 g
- Vitamin A: 8576 IU
✨ These chickpea sweet potato patties are a simple, healthy, and delicious way to enjoy a protein-packed vegetarian meal. Crispy, tender, and full of flavor — they’re a keeper for busy weeknights, meal prep, or a light dinner!
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