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–+ servings
Stack of crispy chickpea sweet potato patties on a white and blue plate with herbs.

Chickpea Sweet Potato Patties (Quick and Healthy)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 cans chickpeas 15 oz / 400 g each can — drained and rinsed
  • 1 medium sweet potato about 9 oz / 250 g raw
  • 4 tablespoons all-purpose flour sub gluten-free flour
  • ⅓ cup (30 g) grated parmesan
  • 1 large egg
  • ½ red onion finely chopped
  • 1 clove garlic grated
  • 1 teaspoon dried oregano sub dried thyme
  • 1 teaspoon smoked paprika sub taco seasoning or cumin
  • ¾ teaspoon salt + black pepper
  • 2 tablespoons olive oil for cooking the fritters

  • Mash the Base: Pierce 1 medium sweet potato with a fork and microwave for about 7 minutes until soft. Cut it in half and scoop out the flesh into a large bowl. Add 2 cans chickpeas (drained and rinsed) and mash with a potato masher, keeping some chunks for texture.
    Step 1 – Mashed chickpeas and sweet potato mixture in a large bowl ready to mix.
  • Add Flavor and Binders: Add 4 tablespoons all-purpose flour, ⅓ cup grated parmesan, 1 large egg, ½ red onion (chopped), 1 clove garlic (grated), 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ¾ teaspoon salt, and pepper. Mix until everything sticks together. If it feels too wet, sprinkle in a little more flour.
    Step 2 – Adding onion, garlic, parmesan, and spices to mashed chickpea sweet potato mixture.
  • Shape and Cook: Form small patties with about 2-3 tablespoons of mixture each. Heat a little olive oil in a nonstick pan over medium heat and cook for 3 to 4 minutes per side until golden.
    You can also bake them in a preheated oven at 400°F (200°C) for 20–25 minutes or air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
    Step 3 – Cooking patties in a skillet until golden and crispy on both sides.
  • Serve: Serve warm with Greek yogurt, tzatziki, or a fresh salad. Great as a snack, in a wrap, or for meal prep.
    Step 4 – Serving chickpea sweet potato fritters with yogurt sauce and a squeeze of lemon.
Substitutions
  • Chickpeas → Use canned for ease or cooked dried chickpeas for a firmer texture.
  • Sweet potato → Swap with cooked pumpkin or mashed butternut squash for a seasonal variation.
  • Flour → All-purpose is best; use chickpea or oat flour for a gluten-free, high-fiber option.
  • Parmesan → Replace with crumbled feta or nutritional yeast for a dairy-free version.
  • Egg → Substitute with a flax egg or chia egg for a vegan option.
  • Onion → Try shallots or green onions for a milder flavor.
  • Garlic → Use garlic powder if fresh isn’t available.
  • Oregano → Replace with Italian seasoning or thyme.
  • Smoked paprika → Use regular paprika or chili powder for a hint of spice.
  • Olive oil → Swap with avocado oil or light vegetable oil for cooking.
 
Tips
  • Drain chickpeas well to keep the mix firm and easy to shape.
  • Don’t overmash so your sweet potato chickpea fritters stay chunky and satisfying.
  • Add flour as needed if the mixture feels too soft or sticky.
  • Use a nonstick pan for evenly browned high protein veggie patties with minimal oil.
  • Bake or air fry for a lighter, crisp result without deep-frying.
  • Add fresh herbs like parsley or basil for a burst of flavor.
  • Pair with a dip such as Greek yogurt, feta dip, or tzatziki.
  • Meal prep friendly — these vegetarian sweet potato patties reheat beautifully for quick lunches or dinners.
 
Storage
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
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