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Author Notes: These easy, tender chickpea and sweet potato cakes are a perfect way to use up leftover mashed sweet potatoes during the holiday season. If you make them after Thanksgiving, try topping them with some leftover cranberry sauce! Otherwise, you can drizzle them with a nice lemon tahini dressing. —Gena Hamshaw
Prep time: 15 min
Cook time: 10 min
cups leftover sweet potato mash (here's my recipe: https://food52.com/recipes...)
cups chickpeas, cooked
tablespoons chickpea flour (or all-purpose flour)
cup bread crumbs (panko or regular), plus more as needed
teaspoon smoked paprika
cup scallions, white and green parts, chopped
pinch salt, plus more to taste
pinch pepper, plus more to taste
tablespoon olive oil, plus more as needed for frying
- Add all ingredients but the olive oil to a food processor. Pulse until the mixture is evenly incorporated and the chickpeas are broken down, but still have texture. Add more bread crumbs if the mixture is so moist that you won't be able to shape it into cakes.
- Shape the mixture into 6 cakes. Heat a tablespoon of oil in a large skillet and allow it to get hot. Place the chickpea cakes in the skillet and cook for about five minutes per side, or until each side is golden brown. Serve hot.
- This recipe is a Community Pick!