Fall

Sweet Potato and Chickpea Cakes

November 26, 2014
7 Ratings
Photo by Mark Weinberg
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 minutes
  • Cook time 10 minutes
  • Serves 6
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
In This Recipe
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.

See what other Food52ers are saying.

  • Kirsten Ross
    Kirsten Ross
  • Cheryl
    Cheryl
  • V.
    V.
  • JadeTree
    JadeTree
  • fuhsi
    fuhsi
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

16 Reviews

Sylvia October 5, 2020
Very good. Served with roasted cauliflower and a little leftover tamarind chutney.
 
Susan April 12, 2020
Very good! And easy to put together. I used the air fryer to cook them up. Thanks for this recipe! 💝
 
Susan April 12, 2020
Very good! And easy to put together. I used the air fryer to cook them up. Thanks for this recipe!
 
Kirsten R. December 1, 2019
Mine didn't turn out at all. It was just mush. After a few patties failed, I continued processing the blend and turned it into a good hummus. The seasoning was perfect for that. Maybe I needed more flour or more breadcrumbs.
 
Cheryl January 8, 2019
I will definitely make again! Next time I will try dredging the patties in chickpea flour before frying to make them a little crispier. I didn't add anything to the baked, mashed sweet potatoes and that worked just fine for me. Thank you!
 
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.
 
V. 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.