How long do Spiced Chickpea and Sweet Potato Patties take to make?

About 30 minutes in total: 10 minutes of prep to grate, mash and shape, then 20 minutes of cooking in the air fryer until golden.

Are Spiced Chickpea and Sweet Potato Patties vegetarian?

Yes, they are vegetarian, built from mashed chickpeas, grated sweet potato, carrot and onion bound with rice flour and warm spices such as cinnamon.

Why are my chickpea patties falling apart?

The mixture is usually too wet. Squeeze excess moisture from the grated sweet potato, mash the chickpeas well, and add a little more rice flour until the mix holds when pressed.

Can I cook these patties in a frying pan instead of an air fryer?

Yes, shallow-fry them in a little oil over medium heat, turning once, until both sides are golden and crisp. Keep the patties thin, around 6 cm across, so the centres cook through.

What should I serve with chickpea and sweet potato patties?

Serve them with mint yoghurt or tamarind chutney for dipping, or tuck them into warm flatbreads with salad. They also make a filling lunch alongside a crunchy cucumber and onion salad.

Spiced Chickpea And Sweet Potato Patties Recipe

Name: Spiced Chickpea and Sweet Potato Patties
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 750 G Top-Op Table Salt Drums; 400G Whole Chickpeas In Water; 1 Bunch Coriander - Bunch; 100G Heera Hot Madras Curry Powder 100g; - Sweet Potatoes; - Jalpur Rice Flour; - Indian Spice Company Cinnamon; 100 g Yorkshire English Carrots 100G; 1 Onion Large 1 Each; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

Indian cuisine · 1 servings · 350 calories

Spiced Chickpea and Sweet Potato Patties recipe

About this recipe

Looking for a delicious vegetarian snack that's quick to make and packed with nutrition? These Spiced Chickpea and Sweet Potato Patties are the perfect choice. Combining the earthy sweetness of grated sweet potatoes with the hearty texture of chickpeas, this recipe is elevated by a blend of warm Indian spices. The patties are air-fried to crispy perfection, offering a guilt-free indulgence without excessive oil. With 8g of protein and 7g of fiber per serving, they make a satisfying mid-afternoon treat or light evening bite. Whether you're enjoying them solo or sharing with a friend, these patties pair beautifully with a tangy chutney or refreshing dip. Ready in just 30 minutes, they bring together wholesome ingredients and bold flavors in a way that feels like a comforting hug — perfect for busy days in London!

Ingredients

750 G Top-Op Table Salt Drums
400G Whole Chickpeas In Water
1 Bunch Coriander - Bunch
100G Heera Hot Madras Curry Powder 100g
- Sweet Potatoes
- Jalpur Rice Flour
- Indian Spice Company Cinnamon
100 g Yorkshire English Carrots 100G
1 Onion Large 1 Each
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Peel 200 g sweet potato and grate it finely into a large mixing bowl.
2. Rinse and drain the canned chickpeas, then mash them roughly with a fork or potato masher.
3. Grate the carrots and finely chop the onion, adding both to the mixing bowl.
4. Add the rice flour, 1 tsp curry powder, cinnamon, and salt to the bowl, mixing thoroughly to form a cohesive mixture.
5. Chop the coriander leaves finely and fold them into the mixture for freshness and aroma.
6. Divide the mixture into small portions and shape into flat patties, about 6 cm in diameter.
7. Preheat the air fryer to 180°C and lightly brush the patties with 1 tbsp olive oil.
8. Arrange the patties in the air fryer basket in a single layer, ensuring they do not overlap.
9. Cook the patties for 10 minutes, then carefully flip them and fry for another 8-10 minutes until golden brown and crispy.
10. Remove the patties from the air fryer and let them cool slightly before serving.

How to make Spiced Chickpea And Sweet Potato Patties

Prepare the base mixture. Peel and finely grate the sweet potato into a large bowl. Rinse, drain and roughly mash the chickpeas, then add them with the grated carrots and finely chopped onion.
Season and bind. Add the rice flour, curry blend, cinnamon and salt and mix thoroughly into a cohesive mixture, then finely chop the coriander leaves and fold them through.
Shape the patties. Divide the spiced chickpea and sweet potato mixture into small portions and shape each one into a flat patty about 6 cm in diameter.
Prepare the air fryer. Preheat the air fryer to 180°C, brush the patties lightly with olive oil and arrange them in the basket in a single layer so they do not overlap.
Air fry and serve. Cook the patties for 10 minutes, carefully flip them and cook for another 8-10 minutes until golden brown and crispy. Let them cool slightly before serving.

Frequently asked questions

How long do Spiced Chickpea and Sweet Potato Patties take to make?: About 30 minutes in total: 10 minutes of prep to grate, mash and shape, then 20 minutes of cooking in the air fryer until golden.
Are Spiced Chickpea and Sweet Potato Patties vegetarian?: Yes, they are vegetarian, built from mashed chickpeas, grated sweet potato, carrot and onion bound with rice flour and warm spices such as cinnamon.
Why are my chickpea patties falling apart?: The mixture is usually too wet. Squeeze excess moisture from the grated sweet potato, mash the chickpeas well, and add a little more rice flour until the mix holds when pressed.
Can I cook these patties in a frying pan instead of an air fryer?: Yes, shallow-fry them in a little oil over medium heat, turning once, until both sides are golden and crisp. Keep the patties thin, around 6 cm across, so the centres cook through.
What should I serve with chickpea and sweet potato patties?: Serve them with mint yoghurt or tamarind chutney for dipping, or tuck them into warm flatbreads with salad. They also make a filling lunch alongside a crunchy cucumber and onion salad.