Baked Sweet Potato Chickpea Cakes

Name: Baked Sweet Potato Chickpea Cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 can (15 oz) chickpeas, drained and rinsed; 1/2 cup breadcrumbs (or gluten-free alternative); 1/4 cup chopped fresh parsley; 1 teaspoon garlic powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; Salt and pepper to taste; Olive oil for drizzling

Highlighted under: Wholesome Favorites

I absolutely love making Baked Sweet Potato Chickpea Cakes, especially when I want a satisfying yet healthy meal. The combination of sweet potatoes, chickpeas, and spices creates a cake that’s crispy on the outside and tender on the inside. In under an hour, I can enjoy a delightful dish that’s perfect for lunch or a light dinner. These cakes are packed with nutrients and flavor, making every bite a delicious treat that both my family and I crave time and again.

Created by

Selene Woodward

Last updated on 2026-01-21T18:34:35.791Z

When I first experimented with these Baked Sweet Potato Chickpea Cakes, I was aiming for something healthy without compromising on taste. My secret weapon? A perfect blend of spices that enhances the natural sweetness of the sweet potatoes and adds depth to the chickpeas. The baking method ensures they remain light and airy while delivering a satisfying crunch.

After several attempts, I discovered that allowing the mixture to rest before baking helps the flavors meld beautifully. Not only did this enhance the overall taste, but it also made the cakes much easier to shape. Trust me, letting them rest is a key step you don't want to skip!

Why You Will Love This Recipe
Packed with nutritious ingredients that are good for you
Crispy texture combined with delicious flavors in every bite
Easy to make and perfect for meal prep

The Role of Ingredients

Each ingredient in the Baked Sweet Potato Chickpea Cakes plays a vital role in creating a delicious and healthy dish. Sweet potatoes not only provide natural sweetness but are also loaded with vitamins A and C, which are essential for maintaining good health. The chickpeas add protein and fiber, giving the cakes a satisfying texture and helping to keep you full for longer. Together, they form a nutritious base that makes these cakes a wholesome choice.

Herbs and spices enhance the flavor profile significantly. Fresh parsley adds a vibrant color and a boost of freshness, while garlic powder, cumin, and smoked paprika lend depth and warmth. The smoked paprika introduces a subtle smoky flavor that contrasts beautifully with the sweetness of the potatoes. This balance is crucial in preventing the cakes from being overly sweet and contributes to their tempting savory appeal.

Techniques for Success

When mashing the sweet potatoes and chickpeas, it's essential not to overdo it. Aim for a mixture that is combined but still has some chickpeas intact for texture. Using a fork is ideal as it allows you to control the level of mashing better than a food processor, which could turn the mixture into a paste. This technique ensures that each bite provides a delightful contrast between smooth and chunky elements, contributing to the cakes' overall mouthfeel.

Baking time can vary depending on your oven, so keep an eye on the cakes as they approach the 25-minute mark. They should be golden brown with crisp edges when done. If you like them extra crispy, feel free to increase the baking time by a few minutes, watching closely to prevent burning. Also, flipping the cakes halfway through not only encourages even browning but also helps achieve that sought-after texture that is both crispy outside and tender within.

Ingredients

Gather the following ingredients for your Baked Sweet Potato Chickpea Cakes:

Ingredients

2 medium sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup breadcrumbs (or gluten-free alternative)
1/4 cup chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Olive oil for drizzling

Make sure all ingredients are prepped and ready to go!

Instructions

Follow these steps to create your delicious cakes:

Prepare the Sweet Potatoes

Boil the cubed sweet potatoes in salted water for about 15 minutes, or until they are fork-tender. Drain and let them cool slightly.

Mix Ingredients

In a large bowl, mash the sweet potatoes with a fork. Add the chickpeas and mash them lightly—it's okay to leave some whole for texture. Stir in breadcrumbs, parsley, garlic powder, cumin, smoked paprika, salt, and pepper.

Form the Cakes

Using your hands, form the mixture into small patties, about 2-3 inches wide. Place them on a lined baking sheet.

Bake

Preheat your oven to 400°F (200°C). Drizzle the cakes with olive oil and bake for 25-30 minutes until golden brown, flipping halfway through.

Serve

Once baked, let them cool slightly before serving. They are fantastic on their own or with a tasty dip!

Enjoy your homemade Baked Sweet Potato Chickpea Cakes with a side salad or your favorite dipping sauce!

Pro Tips

For extra flavor, consider adding spices like coriander or fresh herbs like cilantro to the mixture. You can also try using different types of beans if you want to mix it up!

Make-Ahead and Storage Tips

These sweet potato chickpea cakes are perfect for meal prep! You can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours before baking. This can save you time during a busy weeknight. If you'd like, you can even form the patties and freeze them on a baking sheet before transferring to a freezer bag. This way, you can bake individual cakes from frozen whenever the craving strikes!

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply place the cakes in a preheated oven at 375°F (190°C) for about 10-15 minutes until warmed through. This method helps maintain their texture, keeping them crispy on the outside while heating the soft interior.

Serving Suggestions

I love serving these cakes with a dollop of Greek yogurt or a tangy tahini sauce for a creamy contrast. Adding a squeeze of lemon over the top brightens the flavors even more and cuts through the richness. You could also pair them with a salad—think a fresh arugula or spinach salad drizzled with a lemon vinaigrette to create a balanced meal that is as visually appealing as it is delicious.

For those looking to add variety, consider serving the cakes with a side of roasted vegetables or a grain like quinoa or couscous. This not only elevates the dish but also turns it into a hearty meal. You can experiment with different dips like spicy salsa or even a homemade avocado spread to give each serving a unique twist!

Questions About Recipes

→ Can I freeze these cakes?

Yes, you can freeze the uncooked patties. Just place them in a single layer on a baking sheet, freeze until solid, and then transfer to an airtight container.

→ What can I serve with these cakes?

They pair beautifully with a tahini sauce, yogurt, or even a fresh avocado salad.

→ Can I make these cakes gluten-free?

Absolutely! Simply use gluten-free breadcrumbs or oat flour to bind the mixture.

→ How long will leftovers last in the fridge?

Leftover cakes can be stored in an airtight container in the fridge for up to 3 days.