Description
These sweet potato chickpea patties are hearty, flavorful, and packed with plant-based protein, served with a spicy, creamy Sriracha yogurt sauce. A satisfying vegetarian dish perfect for dinner, sandwiches, or meal prep!
Ingredients
Scale
For the Patties:
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 medium sweet potato (about 8 ounces)
- 1/2 medium yellow onion
- 1/4 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 2 tablespoons finely chopped fresh parsley leaves
- 2 teaspoons fine salt
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 3 tablespoons vegetable oil, divided
For the Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 1 1/2 teaspoons Sriracha hot sauce
- 1/8 teaspoon ground cumin
- 1/4 teaspoon kosher salt
Instructions
- Make the Patty Mixture: In a large bowl, mash chickpeas. Peel and finely grate the sweet potato and add it to the bowl along with grated onion. Mix in panko, beaten egg, garlic, parsley, salt, cumin, and smoked paprika until combined.
- Shape the Patties: Form the mixture into 8 patties about 3 inches wide and 1/2 inch thick.
- Cook the Patties: Heat half the oil in a large skillet over medium heat. Cook half the patties for 3–4 minutes per side until golden. Repeat with remaining oil and patties.
- Make the Yogurt Sauce: In a bowl, stir together yogurt, Sriracha, cumin, and salt. Taste and adjust seasoning.
- Serve: Serve the patties warm with the Sriracha yogurt sauce for dipping or drizzling.
Notes
- For vegan patties, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
- To bake instead of frying, cook on a parchment-lined sheet at 400°F for 20–25 minutes, flipping halfway.
- These patties freeze well — store between layers of parchment.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Vegetarian
- Method: Stovetop
- Cuisine: Vegetarian-friendly
Nutrition
- Serving Size: 2 patties
- Calories: 320
- Sugar: 6g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 47mg