Chickpea and sweet potato cakes
Discover a delicious and nutritious recipe with our Chickpea and Sweet Potato Cakes! Made with sweet potatoes, chickpeas, onion, coriander, and a hint of flour, these savory cakes are lightly crispy on the outside, tender on the inside, and perfect for a healthy meal. Easy to prepare with a quick spray of cooking oil, they're ideal for lunch, dinner, or a snack. Try this simple plant-based recipe for a wholesome and satisfying bite that's bursting with flavor!
Cook time 40 min
Prep time 55 min
Ingredients:
2 sweet potatos1/3 can canned chickpeas
1 onion
1/2 cup coriander leaves
2 tbsp all-purpose white wheat flour
1 short spray cooking spray oil
These Chickpea and Sweet Potato Cakes make for a flavorful and nutritious dish that is perfect for a light lunch or as an appetizer. Easy to make and requiring just a few ingredients, this recipe is as convenient as it is delicious.
Instructions:
- Preheat your oven to 200°C (392°F).
- Wash and peel the sweet potatoes, then cut them into medium-sized chunks.
- Place the sweet potato chunks on a baking sheet lined with parchment paper.
- Bake for about 25-30 minutes or until tender when pierced with a fork.
- Remove the sweet potatoes from the oven and allow them to cool slightly.
- Drain and rinse the canned chickpeas thoroughly.
- Set aside to let them dry a bit.
- Peel and finely chop the onion.
- Heat a non-stick skillet on medium heat. Add a minimal spray of cooking spray oil to the skillet.
- Add the chopped onions and sauté until they are translucent and soft, about 5-7 minutes.
- Remove from heat and let cool slightly.
- In a large mixing bowl, add the cooked sweet potatoes and chickpeas.
- Using a fork or a potato masher, mash them together until you achieve a coarse texture. It’s okay if there are still some chickpea chunks for added texture.
- Add the sautéed onions to the sweet potato and chickpea mixture.
- Finely chop the coriander leaves and add them to the bowl.
- Sprinkle in the all-purpose flour.
- Mix everything together until well combined. If the mixture seems too wet, you can add a little more flour.
- With clean hands, take a portion of the mixture and form it into small, round patties or cakes.
- Place the cakes on a plate or tray lined with parchment paper.
- Heat a non-stick skillet over medium heat and give it a light spray with cooking oil.
- Carefully place a few cakes in the skillet, making sure not to overcrowd.
- Cook each side for about 3-4 minutes or until golden brown and crispy. Carefully flip them halfway through cooking to ensure both sides are evenly browned.
- Repeat the process with the remaining mixture, spraying the skillet with a bit more oil if needed between batches.
- Once all the cakes are cooked, transfer them to a serving plate.
- Serve warm with your favorite dipping sauce or a fresh salad on the side.
Tips:
- Choose sweet potatoes that are firm and free from blemishes to ensure a good texture for the cakes.
- If you prefer a spicier kick, consider adding some chili flakes or finely chopped jalapeños to the mixture.
- For a gluten-free option, you can substitute the all-purpose flour with chickpea flour or another gluten-free flour of your choice.
- Ensure the chickpeas are well-drained and mashed thoroughly to help the cakes hold together better.
- For an added touch of flavor, you can roast the sweet potatoes instead of boiling them.
- Serve the cakes with a squeeze of lemon juice or a dollop of Greek yogurt for added zest and creaminess.
There you have it – a simple and tasty recipe for Chickpea and Sweet Potato Cakes that comes together quickly and offers a delightful mix of flavors. Enjoy these cakes on their own or pair them with your favorite dipping sauce for an added touch of deliciousness.
Nutrition per serving
2 ServingsCalories 370kcal
Protein 12g
Carbohydrates 80g
Fiber 13g
Sugar 16g
Fat 2.24g
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