These Sweet Potato and Chickpea Patties are a delightful combination of roasted sweet potato, chickpeas, and aromatic spices.
Sweet potatoes have been a staple in our family meals since my eldest started solids. Adored by both of my boys, we enjoy them in a variety of ways, from vegetarian shepherd' pie and lentil croquettes to sweet potato truffles, delicious sweet potato brownies, and the family's favourite sweet potato chickpea curry.
These sweet potato and chickpea patties are always met with enthusiasm in our household they are...
- Nutritious - Packed with nutrient-rich sweet potatoes and protein-packed chickpeas to keep you feeling full and energised.
- Flavoursome - A delicious blend of roasted sweet potatoes, chickpeas, and aromatic spices, resulting in delicious flavour with every bite.
- Versatile - Enjoy them on a bun with your favourite topping or incorporate them into a nourishing bowl, wrap or salad.
- Freezer Friendly - Freeze a batch for easy weeknight meals.
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Video Tutorial
Ingredient Information (with Alternative Suggestions)
For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.
- Sweet Potatoes: The main ingredient, added for natural sweetness, creamy texture and nutritional benefits. If desired, you could substitute with regular potatoes.
- Canned Chickpeas: Canned offers convenience but if you prefer you can soak and cook dried chickpeas from scratch or even substitute with other legumes like white or kidney beans for a different twist.
- Red Onion; Offers a mild and slightly sweet flavour. You can substitute white or brown onions or even scallions/spring onions.
- Garlic: Adds aromatic flavour and depth to the patties. If you don't have fresh garlic you could substitute with a little garlic powder.
- Smoked Paprika, Ground Cumin and Ground Coriander: Added for flavour, skip substitute or adjust to suit taste.
- Coriander (Cilantro): Adds a refreshing and vibrant flavour to the mini burgers. Not a coriander fan? Try subbing with fresh parsley.
Step-by-Step Instructions and Cooking Tips
This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom for the post.
- Roast Sweet Potatoes - Place sweet potato chunks on a large baking tray and drizzle with olive oil. Toss to coat and roast for 25 mins or until soft.
- Sauté Onions - Sauté the onion in a little olive oil over medium heat, add the garlic after 1 min and continue to cook for around 4 mins. Add the spices, stir, and cook for another 2 minutes.
- Drain, rinse and dry chickpeas: Take the time to pat them dry, you don't want the mixture to be too wet.
- Pulse chickpea mixture: Add the chickpeas, onion and coriander(cilantro) to a food processor and pulse. Be careful not to blend too long, you want a crumbly mixture, not a paste.
- Mash Sweet Potato: Gently mash with a fork, I like to leave it lumpy rather than mash smooth, as this gives the patties a little more texture.
- Mix Chickpea Mixture with Sweet Potato: Make sure it is properly mixed together.
- Form into Patties: I like to make small tablespoon patties which are a great size for babies/toddlers but also fantastic for adding to wraps, salads or bowls. You can make them bigger if you are looking for more of a burger style pattie.
Serving Suggestions
Here are a few of our favourite ways to enjoy these sweet potato and chickpea patties:
- Snack / Snacking Board: Serve them alongside a variety of dips such as avocado dip, smoked paprika dip and lemon herb dip. Pair them with veggie sticks for a delicious and satisfying snack.
- Wrap/Pita: Top a wrap/pita with fresh salad leaves, chopped cucumber, tomato, a few patties and a generous amount of avocado dip for a flavourful and filling lunch.
- Classic Burger Style: Make the patties bigger and add to a burger bun topped with salad and avocado dip.
- Salad Bowl: These patties make a fantastic addition to a salad bowl, providing an extra boost of protein. Combine them with fresh and/or roasted vegetables, some pita chips for added crunch, and finish it off with a creamy avocado or yogurt dressing for a well-rounded and satisfying meal.
Recipe FAQs
Yes. They are a great option for meal prep or preparing in advance for convenience.
Once the patties are formed place the patties in an airtight container and store them in the refrigerator for up to 2 days. This way, you can cook them whenever you're ready to enjoy them.
Yes. It is recommended to freeze them before cooking.
Once the patties are formed, place them on a baking sheet lined with parchment paper, making sure they are not touching each other.
Place the baking sheet in the freezer and allow the patties to freeze until firm. This usually takes about 1-2 hours.
Once the patties are frozen, transfer them to a freezer-safe container or a zip-lock bag. They can be stored for up to 3 months.
When you're ready to cook the patties, you can either bake them directly from frozen or thaw and bake them. If baking from frozen, you may need to add a few extra minutes to the cooking time to ensure they are heated through properly.
These patties can be introduced when your baby reaches the developmental stage for solid foods and has been enjoying exploring various finger foods, 6 months and older. It's important to note that chickpeas pose a choking hazard due to their small size and rounded shape. Therefore, it is crucial to ensure that you adequately pulse the chickpea mixture to break it down sufficiently. However, introducing some texture is beneficial for your baby's sensory development, so there is no need to blend the mixture completely smooth. Do not add salt to the patties.
More Chickpea Recipes
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Sweet Potato and Chickpea Patties
Equipment
- Food Processor
Ingredients
- 425g (15oz) Sweet potato peeled and chopped into 2.5cm/1 inch chunks. (Around 3 cups chopped)
- 1 tablespoon Olive oil (split)
- 1 Red Onion Finely chopped
- 2 Garlic Cloves Minced
- ½ teaspoon Ground Cumin
- ½ teaspoon Smoked Paprika
- ½ teaspoon Ground Coriander
- 1 400g/15oz Can Chickpeas Rinsed, drained and patted dry. (Drained weight 240g)
- 10g (â…“ cup) Fresh Coriander (cilantro)
Instructions
- Preheat oven to 200c/390f and line two baking sheets with parchment/baking paper.
- Place the sweet potato chunks on a large baking sheet and drizzle with 2 teaspoon of the oil. Toss the sweet potato to coat it in the oil. Roast for 25 mins or until soft. Once cooked remove from the oven and lower the oven temperature to 180c/355f
- Place a medium frying pan over medium heat and add the remaining olive oil. Add the onion and cook for 1 min. Add the garlic and continue to cook for a further 4 minutes. Finally, add the ground cumin, smoked paprika and ground coriander, stir and cook for a further minute.
- Place the cooked onion, rinsed and patted dry chickpeas and coriander into the food processor and pulse to combine. Be careful not to overmix, the mixture should still be crumbly, not a paste.
- Add the roasted sweet potato to a bowl and use a fork to lightly mash, some chunks of sweet potato is good. Add the chickpea mixture and stir to combine. Taste and add season to your preferred taste (remove baby portion before seasoning)
- Scoop out tablespoon amounts of the mixture and gently for into 14 balls. Flatten slightly to produce disks. Place each disk on the baking tray and lightly spray with oil (optional)
- Bake for 25 to 30 minutes, until golden and cooked through.
Naomi says
Do you think this recipe would work well with butternut squash rather than sweet potato? That’s what I have in the house already cubed. And effort to cube my sweet potato right now.
Amy says
Hi Naomi, Without testing I can't say for sure but I think it could work.