Description

These chickpea sweet potato patties are golden and crisp on the outside, soft and nourishing on the inside. Each bite delivers a gentle warmth from turmeric, a hint of garlic, and the grounding sweetness of roasted sweet potato.

Ingredients

Scale

1 medium sweet potato, roasted & mashed (about 1 cup)

1 1/2 cups cooked chickpeas drained & rinsed (1 can)

1/4 cup mashed lentils or white beans

1 tablespoon ground flaxseed

1 teaspoon turmeric

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1 tablespoon olive oil (plus more for pan-frying)

Optional: chopped parsley, lemon zest, or a pinch of cumin for extra flavor

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Instructions

1. In a large bowl, mash the chickpeas until mostly broken down but still textured.

2. Add the mashed sweet potato, mashed lentils (or white beans), flaxseed, turmeric, garlic powder, salt, and olive oil. Mix until well combined.

3. Let the mixture rest for 10 minutes so the flax can absorb moisture.

4. Form into small patties (about 2 tablespoons each).

5. Heat a skillet over medium heat with a little olive oil. Cook patties for 3-4 minutes per side until golden and crisp.

6. Serve warm with leafy green or tahini drizzle.

Notes

These chickpea sweet potato patties pair beautifully with arugula, avocado, or a quick cabbage slaw.

They’re freezer-friendly and reheat well in a skillet, making them ideal for batch prep.