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
bread crumbs (panko or regular), plus more as needed
scallions, white and green parts, chopped
salt, plus more to taste
pepper, plus more to taste
olive oil, plus more as needed for frying
In This Recipe
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.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.