These Chickpea and Sweet Potato Cakes are a wholesome, flavorful vegetarian option perfect for lunch or light dinners.
Packed with plant-based protein and fiber from chickpeas and sweet potatoes, they’re naturally low in saturated fat and high in essential nutrients.
Easy to prepare, oven-baked, and lightly cheesy, they make a satisfying, healthy choice for everyday meals or meal prep.
Chickpea and Sweet Potato Cakes
Equipment
- 1 saucepan (medium)
- 1 Mixing Bowl (Large)
- 1 baking tray
- Non-stick baking paper
- Masher or fork
- Measuring Cups and Spoons
Ingredients
- 500 g orange sweet potato kumara, peeled and coarsely chopped
- 1 x 400 g can chickpeas rinsed and drained
- 1 brown onion finely chopped
- ½ cup fresh coriander chopped
- 2 tbsp finely grated parmesan or vegetarian hard cheese
- 2 tbsp plain flour
- Extra finely grated parmesan or vegetarian hard cheese for coating
- Olive oil spray for baking
- Mixed lettuce leaves to serve
- Sweet chili sauce to serve
Instructions
- Prepare Sweet Potatoes for Mashing: Start by peeling 500 grams of orange sweet potatoes and chopping them into medium-sized chunks for even cooking. Place the sweet potato pieces into a medium saucepan and cover them with boiling water. Bring the water to a gentle boil and let the sweet potatoes cook for about 10 minutes, or until they are fork-tender. Drain thoroughly and return them to the saucepan. Use a masher or fork to mash the sweet potatoes until completely smooth, ensuring no lumps remain. Transfer the mashed sweet potatoes into a large mixing bowl and allow them to cool in the fridge for approximately 30 minutes. Chilling them slightly helps the mixture bind better in later steps.
- Mash the Chickpeas: While the sweet potatoes are chilling, open a 400-gram can of chickpeas, rinse them under cold water, and drain them well. Place the chickpeas in a separate bowl and mash them using a fork, potato masher, or even a hand blender if you prefer a finer texture. Aim for a slightly coarse consistency—smooth enough to blend easily with the sweet potatoes but still retaining a little texture to give the cakes a pleasant bite.
- Combine Ingredients Thoroughly: Once the sweet potatoes are cooled, add the mashed chickpeas to the bowl. Then, finely chop one brown onion and half a cup of fresh coriander and add them to the mixture. Sprinkle in two tablespoons of finely grated parmesan or vegetarian hard cheese for flavor and 2 tablespoons of plain flour to help bind the mixture. Season generously with freshly cracked black pepper. Mix all the ingredients thoroughly using a spatula or your hands until a uniform mixture forms. The consistency should be soft but firm enough to hold shape when formed into patties.
- Shape Patties Carefully: Divide the mixture evenly into 10 portions, using a spoon or a kitchen scale for accuracy if you like. Take each portion and gently shape it into a round patty about 1–1.5 cm thick, pressing lightly with your palms. For extra flavor and a lightly crunchy coating, pour some extra finely grated parmesan on a plate and gently press each patty into the cheese to coat it evenly. Make sure both sides are covered for a golden crust during baking.
- Prepare Baking Tray: Preheat your oven to 180°C (160°C fan-forced). Line a baking tray with non-stick baking paper or a silicone baking mat. Arrange the patties evenly on the tray, leaving a small gap between each so air can circulate and ensure even browning. Lightly spray the tops with olive oil spray to encourage a golden finish and slightly crisp exterior.
- Bake Until Golden: Place the baking tray in the preheated oven and bake for 30 minutes. Halfway through cooking, carefully turn each patty over to allow both sides to become golden and lightly crispy. The cakes should feel firm to the touch but still soft inside. Keep an eye on the color; the cheese coating will enhance the golden-brown appearance and add a subtle nutty flavor.
- Serve with Fresh Accompaniments: Once baked, remove the patties from the oven and let them cool for a few minutes. Serve immediately on a bed of mixed lettuce leaves, accompanied by a side of sweet chili sauce for a sweet and tangy flavor contrast. These cakes are best enjoyed warm but can also be served at room temperature, making them perfect for lunchboxes, casual meals, or meal prep.
- Optional Enhancements: For extra flavor, consider adding a squeeze of lemon juice over the patties just before serving or garnishing with extra fresh coriander. You can also experiment with spices like smoked paprika or cumin in the mixture for a more aromatic profile. These additions don’t change the base recipe but can elevate it for a personalized touch.
Notes
- Make sure the sweet potatoes are well-mashed and cooled before mixing—they help the patties bind and hold their shape.
- Lightly mashing the chickpeas instead of blending them completely gives the cakes a pleasant texture.
- Use plain flour to help bind the mixture, but for a gluten-free option, substitute with chickpea flour or rice flour.
- Pressing patties into grated cheese creates a subtle crust and enhances flavor.
- Olive oil spray helps achieve a golden, lightly crisp exterior without excess fat.
- These cakes are ideal for meal prep and can be served warm, at room temperature, or chilled.
Chef’s Secrets To Perfect Cakes
Achieving the perfect Chickpea and Sweet Potato Cake starts with attention to texture and seasoning.
Chilling the mashed sweet potato before combining ensures the patties hold together during baking.
Don’t over-mash the chickpeas; keeping a bit of texture prevents the cakes from becoming dense.
Using fresh herbs like coriander adds a bright, aromatic flavor, while coating the patties in a thin layer of grated cheese creates a golden, slightly crisp crust that elevates both taste and appearance.
A light spray of olive oil ensures they bake evenly and achieve a golden finish without adding unnecessary saturated fat.
For extra depth, a pinch of smoked paprika or cumin can be added, enhancing warmth and complexity without overpowering the main flavors.
Serving Suggestions For Best Experience
These chickpea and sweet potato cakes pair beautifully with fresh, crunchy greens such as mixed lettuce, rocket, or spinach.
For added flavor, serve with a drizzle of sweet chili sauce, tzatziki, or a yogurt-based dip.
They also make a delicious sandwich or wrap filling, layered with sliced tomatoes, cucumber, and a smear of hummus.
For a more substantial meal, serve alongside roasted vegetables or a quinoa salad.
The mild, slightly sweet flavor of the patties complements tangy, creamy, or spicy accompaniments, making them versatile for both casual lunches and dinner plates.
Storage Tips For Maximum Freshness
Store leftover cakes in an airtight container in the refrigerator for up to three days.
Reheat gently in the oven or on a non-stick skillet to maintain crisp edges.
For longer storage, freeze the uncooked patties on a tray for a few hours, then transfer to a sealed container or freezer bag for up to one month.
Bake or reheat directly from frozen, adding a few extra minutes to the cooking time.
Avoid microwaving if possible, as it can make the patties soft and less appealing.
Proper storage ensures these cakes remain delicious for meal prep or convenient weekday lunches.
Frequently Asked Questions
1. Can I make these cakes gluten-free?
Yes! Substitute plain flour with chickpea flour, rice flour, or a gluten-free flour blend. The patties will hold together well, and the flavor remains delicious.
2. Can I use canned sweet potatoes instead of fresh?
Fresh sweet potatoes are best for texture and natural sweetness, but canned sweet potatoes can work in a pinch.
Ensure they are well-drained and mashed before mixing.
3. How do I keep patties from falling apart?
Chill the mashed sweet potatoes before combining and avoid over-mashing the chickpeas.
Press the mixture firmly into patties and lightly coat with cheese to help them hold shape.
4. Can I make these ahead of time?
Absolutely! You can prepare the patties and store them uncooked in the fridge for a few hours or freeze them for longer storage.
Bake them just before serving for best texture.
5. Can I add extra flavor or spices?
Yes, mild spices like smoked paprika, cumin, or chili flakes work well.
Fresh herbs like parsley, coriander, or chives can also enhance the flavor without overpowering the sweet potato and chickpea base.
