Baked Sweet Potato Chickpea Cakes

Name: Baked Sweet Potato Chickpea Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 can (15 oz) chickpeas, drained and rinsed; 1/2 cup breadcrumbs; 1/4 cup chopped fresh parsley; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon paprika; Salt and pepper to taste; Olive oil for baking

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I absolutely adore these Baked Sweet Potato Chickpea Cakes! They are not only easy to whip up, but they also pack a punch of flavor and nutrition. Sweet potatoes bring a natural sweetness, while the chickpeas add a hearty texture that fills you up. I love serving them with a tangy yogurt sauce, which complements the cakes perfectly. Whether you're looking for a quick lunch or a side dish for dinner, these cakes are a delightful option that never disappoints.

Created by

Lottie Pennington

Last updated on 2026-01-21T18:58:36.608Z

During one of my culinary adventures, I aimed to create a dish that was both healthy and packed with flavor. The combination of sweet potatoes and chickpeas worked beautifully, and the cakes turned out fluffy on the inside with a nice crisp on the outside. I experimented with spices like cumin and paprika, which elevated the flavor profile exponentially.

What I found particularly helpful was letting the mixture chill for a few minutes before shaping it into cakes. This small step made all the difference in keeping them intact while baking. I can confidently say these cakes have become a regular in my meal prep, and they always receive rave reviews!

        Why You'll Love These Cakes
        Nutritious, packed with vitamins and fiber
Deliciously sweet with a savory twist
Perfectly crispy on the outside, soft on the inside

      

Mastering the Texture

Achieving the perfect texture in these Baked Sweet Potato Chickpea Cakes is essential. When mashing the sweet potatoes, aim for a creamy consistency, but be careful not to over-mash the chickpeas. Leaving some chickpeas slightly chunky adds a delightful bite and texture contrast. This combination of smooth and textured results in cakes that are crispy on the outside and soft inside, creating an enjoyable eating experience.

After forming the cakes, it's crucial to use parchment paper on your baking sheet. This prevents sticking and allows for easy flipping. A thin layer of olive oil drizzled on top helps achieve that golden-brown crispiness. If you notice the cakes aren’t browning to your liking, you can use the broiler for a couple of minutes at the end of baking for an extra crispy finish.

Serving and Pairing Ideas

While the Baked Sweet Potato Chickpea Cakes are delicious on their own, pairing them with a tangy yogurt sauce elevates their flavor profile. You can make a simple yogurt sauce by mixing Greek yogurt with lemon juice, garlic, and a pinch of salt. The acidity from the lemon helps cut through the sweet richness of the cakes, balancing the flavors beautifully.

These cakes are versatile and can be served in various ways. Consider them as a main dish with a salad on the side or as appetizers at a gathering. You can also serve them in a pita bread with fresh vegetables for a fun, handheld meal. They store well in the fridge and are perfect for meal prep—just reheat them in the oven to maintain crispiness.

Ingredients

Gather these ingredients to make 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
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper to taste
Olive oil for baking

Make sure to have everything laid out for easy access while you cook!

Instructions

Follow these steps to prepare your delicious cakes:

Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Boil the sweet potatoes in water until tender, about 15 minutes. Drain and let cool slightly.

Mash and Combine

In a large bowl, mash the sweet potatoes using a fork or potato masher. Add the chickpeas and mash them lightly, leaving some texture. Stir in the breadcrumbs, parsley, garlic, cumin, paprika, salt, and pepper.

Form the Cakes

With wet hands, shape the mixture into cakes, approximately 2-3 inches in diameter. Arrange them on a baking sheet lined with parchment paper.

Bake the Cakes

Drizzle the cakes lightly with olive oil and bake for 20-25 minutes, or until golden and crispy on the outside. Flip halfway through for even cooking.

Once baked, let them cool for a few minutes then serve with your favorite sauce!

Pro Tips

For added flavor, feel free to customize the spices. Adding a pinch of cayenne for heat or fresh herbs like cilantro can make a delightful difference.

Ingredient Insights

Sweet potatoes are not only delicious; they also provide a wealth of nutrients such as beta-carotene, which is converted into vitamin A in the body. This makes them an excellent choice for boosting overall health. Choosing sweet potatoes that are firm and free from blemishes will ensure maximum flavor. Baking them enhances their natural sweetness, which contrasts wonderfully with the savory chickpeas.

Chickpeas, a fantastic source of protein and fiber, play a critical role in making these cakes hearty and satisfying. If you're looking for a gluten-free option, substituting breadcrumbs with ground oats or almond flour can retain the structure without compromising flavor. This flexibility allows you to cater to different dietary needs without losing the essence of the dish.

Make-Ahead and Storage

These cakes are excellent for meal prep. You can make a batch on the weekend and store them in an airtight container in the fridge for up to four days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again. This makes it easy to have a quick and nutritious meal on busy days without sacrificing taste.

If you want to freeze the cakes for longer storage, arrange them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag. They can be stored for up to three months. When you’re ready to enjoy them, bake straight from the freezer for about 25-30 minutes, ensuring they are heated through and crispy on the outside.

Questions About Recipes

→ Can I freeze these cakes?

Yes, you can freeze the uncooked cakes. Just place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

→ What can I serve these cakes with?

They pair wonderfully with a yogurt sauce, a side salad, or even as a savory filling in wraps.

→ Can I make these cakes gluten-free?

Absolutely! Substitute the breadcrumbs with gluten-free options like almond flour or gluten-free breadcrumbs.

→ How long do leftovers last in the fridge?

These cakes will last for about 3-4 days in the refrigerator. Reheat them in the oven for the best texture.