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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
- 1 1/4 cups leftover sweet potato mash (here's my recipe: https://food52.com/recipes/32255-coconut-mashed-sweet-potatoes)
- 1 1/2 cups chickpeas, cooked
- 2 tablespoons chickpea flour (or all-purpose flour)
- 1/3 to 1/2 cups bread crumbs (panko or regular)
- 1/2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/4 cup scallions, white and green parts, chopped
- salt to taste
- pepper to taste
- olive oil
- Add all ingredients (but start with with 1/3 cup of the bread crumbs) to a food processor and 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!