Sweet Potato and Chickpea Cakes

By Gena Hamshaw
November 26, 2014
11 Comments


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

Ingredients

  • 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

Directions

  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.

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Reviews (11) Questions (3)

11 Comments

mer May 19, 2017
THese were a nice, light dinner with a side salad of spring greens and tomatoes and slices of avocado. I served them with a cashew sour cream with scallions and lots of fresh Spring herbs (parsley, dill and sorrel chopped). Delicious.
 
Vivian H. March 24, 2017
These are just so good. I do use rice flour (and skip the bread crumbs) instead of regular flour, originally because I was making them for a friend who was avoiding gluten but since I have realized I actually like it better this way!
 
JadeTree February 11, 2015
True story: if you come home after work prepared to make the (sainted) Sweet Potato Salmon Cakes from this website but you have foolishly forgotten to restock your salmon, you can have this vegan deliciousness if you have a can of chickpeas instead. Perfect swap that yields a different but very delicious meal to go with your roasted broccoli. Pinch hitting win!
 
charlotte C. February 3, 2015
Easy and yummy! I omitted the flour and added one egg. Delish.
 
Dalissa December 4, 2014
I ate them alone as a snack item in the midday.
 
fuhsi December 3, 2014
for those who have made these, what else did you serve with them?
 
ACV8 December 3, 2014
You can add slightly cooked lentils to the "dough" or mix just before processing when making the cakes or patties, this will add a ton of protein and fiber plus bulk to the cakes!
 
Dalissa November 30, 2014
Just made these and they are delicious. I ended up using 100% whole wheat flour because I couldn't find the chickpea flour at my local supermarket. Still tasted good, yum!
 
fuhsi November 30, 2014
I second the question: can't go wrong with some garlic & greens I'm guessing but but what added protein?
 
FoodFanaticToo November 30, 2014
Any suggestions as to what to serve alongside? Thanks!
 
weshook November 28, 2014
I think I'll roast some sweet potatoes just to make these.