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 diced; 1 can (15 oz) chickpeas, drained and rinsed; 1/2 cup breadcrumbs; 1/4 cup cooked quinoa (optional); 1 clove garlic, minced; 1 tsp cumin; 1/2 tsp paprika; Salt and pepper to taste; Olive oil for brushing

Highlighted under: Simple Baking Collection

I absolutely love making Baked Sweet Potato Chickpea Cakes! This recipe is not only delicious but also incredibly nutritious and easy to prepare. The combination of flavors from the sweet potatoes and chickpeas creates a delightful base that can be paired with various dips or enjoyed on their own. Whenever I'm looking for a healthy yet satisfying meal, these cakes are my go-to option. They serve well as a snack or a main dish, making them perfect for any occasion or meal time.

Created by

Matilda Rowe

Last updated on 2026-01-19T23:45:35.220Z

When I first tried making these Baked Sweet Potato Chickpea Cakes, I was amazed at how simple and flavorful they are. I wanted to create a dish that is both filling and healthy, and this recipe delivered on both fronts. Using cooked sweet potatoes and mashed chickpeas binds everything beautifully, allowing me to add various spices to customize the flavor profile.

The method of baking instead of frying ensures a healthier option without compromising on taste. Plus, the cakes get a lovely crust while staying soft inside. Don’t skip letting the mixture chill in the fridge for a bit; it really helps the cakes hold their shape during baking!

Why You'll Love This Recipe
Sweet and savory flavor combination that's irresistible
Packed with protein and fiber, perfect for a healthy diet
Versatile and can be served as an appetizer or main dish

The Nutritional Benefits of Sweet Potatoes and Chickpeas

Sweet potatoes are a powerhouse of vitamins, particularly vitamin A, which is vital for eye health and immune function. They're also rich in antioxidants that help combat inflammation in the body. When combined with chickpeas, known for their high protein and fiber content, these cakes become a filling meal to help sustain energy levels throughout the day.

Chickpeas not only provide a nutty flavor but also add a creamy texture when mashed, balancing the sweetness of the sweet potatoes. Together, they create a hearty dish that doesn’t compromise on nutrition. For those looking to increase their protein intake or for a meatless option, this recipe offers an excellent solution without skimping on taste.

Techniques for Perfectly Shaped Cakes

When forming the cakes, make sure your hands are slightly damp to prevent the mixture from sticking, which will help you shape them more easily. Aim for uniform patties, about 1/2 inch thick, as this helps achieve a consistent cook throughout. If the mixture feels too wet, adding additional breadcrumbs can help absorb excess moisture and maintain the integrity of the cakes during baking.

Additionally, using parchment paper on your baking sheet will prevent sticking and ensure crispy edges. To test the cakes for doneness, look for golden brown edges and a firm texture. If they feel too soft, they may need a couple more minutes in the oven.

Serving Suggestions and Variations

These Baked Sweet Potato Chickpea Cakes are incredibly versatile. Serve them alongside a tangy yogurt sauce, homemade pesto, or a spicy sriracha dip for added flavor. They can also be crumbled over salads for a nutritious boost, making them perfect for meal prep throughout the week. If you want to enhance their flavor, consider adding chopped fresh herbs like parsley or cilantro into the mixture.

For an extra kick, try adding spices such as cayenne pepper or a dash of chili powder. You could also experiment with different toppings, like avocado slices or pickled onions, to change the taste profile. When it comes to storage, keep them in an airtight container in the fridge for up to five days or freeze them for longer shelf life.

Ingredients

Gather the following ingredients to get started:

Ingredients

2 medium sweet potatoes, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup breadcrumbs
1/4 cup cooked quinoa (optional)
1 clove garlic, minced
1 tsp cumin
1/2 tsp paprika
Salt and pepper to taste
Olive oil for brushing

Make sure to have everything ready before you begin mixing!

Instructions

Follow these simple steps to make the cakes:

Prepare the Sweet Potatoes

Boil and soften the sweet potatoes in water for about 15 minutes. Drain and let them cool slightly.

Mix the Ingredients

In a large bowl, mash the sweet potatoes and chickpeas together. Add breadcrumbs, quinoa, garlic, cumin, paprika, salt, and pepper. Mix until combined.

Form the Cakes

Shape the mixture into patties, about 1/2 inch thick. Place them on a lined baking sheet.

Bake the Cakes

Preheat the oven to 400°F (200°C). Brush the tops of the cakes with olive oil and bake for 25 minutes, flipping halfway through.

Let the cakes cool for a few minutes before serving, and enjoy!

Pro Tips

For extra flavor, try adding fresh herbs like cilantro or parsley to the mixture.

Make-Ahead Tips

These chickpea cakes can be prepared in advance, making them a convenient option for busy weeks. You can prepare the mixture, shape the patties, and store them in the refrigerator for up to 24 hours before baking. Just make sure to cover them tightly to prevent drying out.

If you’re planning to freeze them, place the uncooked patties in a single layer on a baking sheet to freeze for about an hour. Once frozen, transfer them to a freezer bag. They can be baked straight from frozen; just add a few extra minutes to the baking time.

Common Troubleshooting Tips

If your cakes are falling apart while baking, it may be due to not mashing the sweet potatoes and chickpeas thoroughly. A smooth mixture creates better cohesion. On the other hand, if the mixture feels too dry, a splash of water or olive oil can help bind it together more effectively.

In case you find your cakes are overly moist, it’s helpful to adjust the proportion of breadcrumbs or quinoa. Think of breadcrumbs as a binding agent; they help absorb moisture and give structure. Always keep an eye on texture during the mixing phase to ensure the right consistency.

Ingredient Substitutions

If you’re out of chickpeas, any canned beans like black beans or white beans could work in their place. Similarly, for the breadcrumbs, feel free to use gluten-free alternatives if you’re accommodating dietary restrictions. Just remember that different types of breadcrumbs may absorb moisture differently, so adjust accordingly.

If quinoa doesn't suit your taste or you don’t have any on hand, cooked rice or even finely chopped nuts can provide a similar texture and flavor profile. Each substitute will affect the final taste; consider these options based on your preferences or availability for a personalized resulting dish.

Questions About Recipes

→ Can I freeze these cakes?

Yes, once baked, these cakes freeze well. Just place them in a freezer-safe container.

→ What can I serve with the cakes?

These cakes pair well with yogurt sauce, tahini, or your favorite dip.

→ Can I use other beans instead of chickpeas?

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

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to three days.