Sweet Potato and Chickpea Cakes

By Gena Hamshaw
November 26, 2014
11 Comments
328 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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

Serves: 6
Prep time: 15 min
Cook time: 10 min

  • 1 1/4 cups leftover sweet potato mash (here's my recipe: https://food52.com/recipes...)
  • 1 1/2 cups chickpeas, cooked
  • 2 tablespoons chickpea flour (or all-purpose flour)
  • 1/3 cup bread crumbs (panko or regular), plus more as needed
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 cup scallions, white and green parts, chopped
  • 1 pinch salt, plus more to taste
  • 1 pinch pepper, plus more to taste
  • 1 tablespoon olive oil, plus more as needed for frying
  1. 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.
  2. 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.

More Great Recipes:
Bean|Vegetable|Entree|Side|Vegan|Vegetarian|Fall|Winter|Thanksgiving|American