Baked Sweet Potato Chickpea Cakes

Name: Baked Sweet Potato Chickpea Cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 can chickpeas, rinsed and drained; 1/2 cup breadcrumbs; 1/4 cup chopped fresh parsley; 2 tablespoons olive oil; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste

Highlighted under: Soft Meals

I love whipping up these Baked Sweet Potato Chickpea Cakes for a quick and nutritious meal. They are not only easy to prepare but also packed with flavor. The combination of sweet potatoes and chickpeas creates a deliciously satisfying texture, while the spices add a warm kick. I often serve them with a tangy yogurt sauce or a simple salad, making them a versatile addition to any meal plan. Perfect for weeknight dinners or meal prep, they're sure to become a favorite in my kitchen.

Created by

Opal Kensington

Last updated on 2026-01-21T18:50:38.418Z

When I first tried these Baked Sweet Potato Chickpea Cakes, I was amazed at how satisfying they were. The sweetness of the potatoes paired beautifully with the nutty flavor of chickpeas, creating a balanced dish that even my kids love. I experimented with different spices, and I've found that cumin and paprika really enhance the overall taste.

One tip I have is to ensure your sweet potatoes are well-mashed to maintain the right texture. If they're too chunky, the cakes won't hold together. Cooking them until completely soft will yield the perfect blend, making them both crispy on the outside and tender on the inside. Enjoy!

Why You Will Love This Recipe
Nutritious and hearty, perfect for a light meal
Easy to customize with your favorite herbs and spices
Great for meal prep; just reheat and enjoy.

Perfecting the Texture

Getting the texture right in these chickpea cakes is essential for the perfect bite. When boiling the sweet potatoes, be sure not to overcook them; they should be fork-tender but still hold their shape. Mashing them until smooth is crucial, as this ensures a uniform mixture. If your mash is too chunky, the cakes might fall apart during baking. Alternatively, you can use a potato ricer for an ultra-smooth consistency.

The chickpeas also play a significant role in the texture of the cakes. For a smoother cake, mash the chickpeas lightly before adding them to the sweet potato mixture. If you prefer more texture, you can leave them whole; this will create a hearty contrast in each bite.

Elevating Flavor with Herbs and Spices

While the cumin and paprika provide a warm flavor base, feel free to experiment with additional herbs. Fresh thyme or rosemary can add depth, while a pinch of cayenne brings heat without overpowering the dish. When adding spices, do a taste test after mixing everything together; this is your chance to adjust the flavors. If you're using dried herbs, remember that they're more potent, so start with half the amount and adjust according to your taste.

For an unexpected twist, consider adding finely chopped spinach or kale to the mix. This not only boosts the nutritional value but also introduces a wonderful pop of color. Just make sure to squeeze out extra moisture from the greens before mixing to prevent the cakes from becoming soggy.

Ingredients

Gather these ingredients to make delicious Baked Sweet Potato Chickpea Cakes:

Ingredients

2 medium sweet potatoes, peeled and cubed
1 can chickpeas, rinsed and drained
1/2 cup breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste

Now that you have your ingredients, let's move on to the preparation!

Instructions

Follow these steps to create your Baked Sweet Potato Chickpea Cakes:

Prepare the Sweet Potatoes

Boil the sweet potato cubes in a large pot of salted water for about 15 minutes or until they are tender. Drain and mash them in a bowl until smooth.

Mix the Ingredients

In a mixing bowl, combine the mashed sweet potatoes, chickpeas, breadcrumbs, parsley, olive oil, cumin, and paprika. Season with salt and pepper to taste, then mix until well combined.

Shape the Cakes

Using your hands, form the mixture into patties, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.

Bake

Preheat your oven to 400°F (200°C). Bake the patties for about 25 minutes, flipping halfway through, until they are golden brown.

Enjoy your Baked Sweet Potato Chickpea Cakes with a side of yogurt sauce or a salad!

Pro Tips

To add a bit of heat, consider mixing in some diced jalapeño or red pepper flakes into the mixture.

Make-Ahead Tips

These sweet potato chickpea cakes excel when made ahead of time. You can shape the patties and store them in the refrigerator for up to 24 hours before baking. Just cover them tightly with plastic wrap or a lid. If you’re planning to freeze them, lay the formed cakes on a baking sheet to freeze individually before transferring them to a freezer-safe bag. This way, they won’t stick together, and you can bake only what you need later.

When ready to cook, there's no need to thaw the frozen cakes; just bake them directly from the freezer, increasing the cooking time by about 5-10 minutes.

Serving Ideas

These patties are incredibly versatile and pair well with a variety of accompaniments. For a refreshing touch, try serving them with a yogurt sauce made from plain Greek yogurt mixed with lemon juice, garlic, and a pinch of salt. Alternatively, a tahini drizzle or a simple salsa can elevate the meal further, adding contrasting flavors and textures.

For a more substantial meal, serve the cakes on a bed of greens with sliced avocado and cherry tomatoes. This not only adds a vibrant contrast but also rounds out the meal nicely. Enjoy the cakes warm, as they tend to lose their delightful texture when cooled completely.

Questions About Recipes

→ Can I make these cakes ahead of time?

Yes, you can prepare the mixture and shape the cakes in advance. Store them in the fridge for up to 2 days before baking.

→ Can I use other beans instead of chickpeas?

Absolutely! Black beans or white beans can also work well in this recipe.

→ Are these cakes gluten-free?

Yes, as long as you use gluten-free breadcrumbs, this recipe can easily be made gluten-free.

→ Can I freeze these cakes?

Yes, you can freeze unbaked cakes for up to 3 months. Just layer them between parchment paper and place them in a freezer bag.