Roasted Sweet Potato and Chickpea Patties
Crispy-edged pan-fried patties combining roasted sweet potato with spiced chickpeas, fresh coriander, and warming cumin, paprika, and coriander. Naturally vegan, baked until golden. Serve warm with yogurt or hummus for dipping.
Ingredients
Instructions
- 1
Preheat oven to 400°F and line two baking sheets with parchment paper.
- 2
Place sweet potato chunks on a baking sheet, drizzle with oil, toss to coat, and roast for 25 minutes until soft.
- 3
Lower oven temperature to 350°F.
- 4
Heat remaining oil in a medium frying pan over medium heat. Add onion and cook for 1 minute.
- 5
Add garlic and cook for a further 4 minutes.
- 6
Add ground cumin, smoked paprika, and ground coriander. Stir and cook for 1 minute.
- 7
Place cooked onion mixture, chickpeas, and fresh coriander into a food processor and pulse until crumbly, not a paste.
- 8
Transfer roasted sweet potato to a bowl and lightly mash with a fork, leaving some chunks.
- 9
Add chickpea mixture to sweet potato and stir to combine. Taste and season as desired.
- 10
Scoop tablespoon amounts and form into 14 balls. Flatten slightly into disks.
- 11
Place disks on baking tray and lightly spray with oil if desired.
- 12
Bake for 25 to 30 minutes until golden and cooked through.
Tips
Pulse chickpea mixture carefully to maintain crumbly texture; overmixing creates paste.
Pat chickpeas dry after rinsing to reduce moisture and improve browning.
Leaving some sweet potato chunks intact adds texture to finished patties.
Oil spray is optional; patties will bake through without it but spray aids browning.
Good to Know
Refrigerate cooked patties in an airtight container for up to 4 days. Freeze uncooked patties on a baking sheet, then transfer to freezer bag for up to 3 months.
Form patties up to 8 hours ahead and refrigerate on a baking sheet covered with plastic wrap. Bake directly from cold, adding 5 minutes to bake time.
Serve warm with Greek yogurt, hummus, tahini sauce, or fresh lemon juice.
Common Mistakes
Overmixing chickpea mixture creates a paste instead of crumbly texture; pulse carefully.
Skipping the patting dry of chickpeas leads to soggy patties; ensure they are completely dry before using.
Not lowering oven temperature results in burnt exteriors before centers cook through.