Sweet Potato and Chickpea Patties with Avocado and Tomato Salsa

Sweet Potato and Chickpea Patties with Avocado and Tomato Salsa

I enjoy little bites, and summer time is especially suited to savory cakes and patties. My preference is usually to bake most varieties in the oven because it cuts down on oil and time too as the whole batch will usually fit on one sheet. My latest experiment in savory little bites has everything you need for a complete meal — sweet potato, chickpeas, oats and seeds. They are mildly spiced, with a slightly crusted exterior and a soft and succulent middle. Golden and packed full of protein and fiber, this will not be the last time they appear on my table. I've no doubt that even the carnivores at the table won't be complaining about the lack of moo in each bite.

The serving possibilities are endless. You can serve them in tortilla wraps, pita pockets, buns, or just as they are with some salsa and a side salad. My choice was to serve them up over some baby kale and then top with a spicy avocado and tomato salsa, with some goat cheese biscuits on the side. Filling and refreshing, it's pretty much a trouble free meal, but wonderful anytime of year.

Sweet Potato, Chickpea, Oat patties

Sweet Potato and Chickpea Patties with Avocado and Tomato SalsaSweet Potato and Chickpea Patties with Avocado and Tomato Salsa
Recipe by
Published on July 16, 2015

Baked sweet potato and chickpea patties with oats, seeds, herbs and spices — a complete nutrient and flavor-packed meal in one colorful burger

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  • 3/4 cup dried chickpeas (2 1/4 cups cooked)
  • 1 large sweet potato (about 1 1/2 cups)
  • 6 sun-dried tomatoes
  • 1 cup rolled oats
  • 1 small red onion, diced
  • 1 clove garlic, minced
  • 1 jalapeño, seeded and finely chopped
  • juice from 1 lemon (3 tablespoons)
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • pinch of cayenne
  • 1 teaspoon sea salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 tablespoon ground flax seed
  • 1/2 cup hemp seeds
  • 2/3 cup green peas, fresh or frozen and defrosted
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup fresh basil, finely chopped
  • baby kale, spinach or other greens for serving
  • Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until soft — 1 to 1 1/2 hours.

  • Meanwhile, preheat an oven to 425°. Scrub the sweet potato and roast until fork tender, about 50 to 60 minutes. Let cool, remove the skin, transfer to a medium bowl, and mash with a fork or potato masher. Stir in about 3/4 cup of the oats and set aside. (If you roast the sweet potato the night before, cover this mixture and keep refrigerated until needed).

  • Soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Set aside.

  • Drain the cooked chickpeas and transfer to a food processor. Add the sun-dried tomato, onion, garlic, jalapeño, lemon juice, olive oil, paprika, cumin, coriander, turmeric, cayenne, salt and black pepper, and process until the mixture is blended but still a bit chunky. Add the sweet potato and process for another few seconds.

  • Transfer the mixture to a large bowl. Whisk the ground flax seed with 3 tablespoons of warm water and stir into the sweet potato and chickpea mixture along with the hemp seeds, green peas and fresh herbs until well combined. Stir in the remaining 1/4 cup of oats and let the mixture chill in the refrigerator for 1 hour so that it firms up and is easier to shape.

  • Line a baking sheet with parchment paper and preheat an oven to 400°. Brush a little oil on your hands and shape the sweet potato and chickpea mixture into roughly 12 2-inch patties. Brush your hands with oil as needed so the mixture doesn't stick too much. Bake the patties for about 30 minutes, flipping them over after 15 minutes. When they are lightly golden and slightly crisp, removed from the oven and let cool for 10 minutes of longer before serving.

  • Serve over greens, as part of a wrap, or as a burger patty with fresh avocado and tomato salsa or your favorite accompaniments.

Makes 12 2-inch patties

sweet potato chickpea cakes

Other patties and cakes to enjoy from Lisa's Vegetarian Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Chickpea Patties Smothered in Vegetable Gravy
Quinoa Goat Cheese and Parmesan Cakes
Chickpea Quinoa Pumpkin Burgers

On the top of the reading stack: 660 Curries


Joanne said...

I've been really into making hearty salads lately, and I think you're right that these patties are perfect to top one!

niki said...

This looks as good as all the other tasty and yummy recipes you post. I will have to try this on the weekend. Thanks Lisa for all your lovely recipes, I always know where to come when I am stuck not knowing what to make for dinner. :-) have a lovely weekend. x niki

Lisa Turner said...

Thanks Niki. I hope you enjoy. I was quite pleased with how the recipe turned out. Take care. xo