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 cubed; 1 can (15 oz) chickpeas, rinsed and drained; 1/2 cup breadcrumbs; 1/4 cup chopped fresh cilantro; 1 teaspoon garlic powder; 1 teaspoon ground cumin; Salt and pepper to taste; Olive oil for baking

Highlighted under: Balanced Healthy Meals Ideas

I absolutely love whipping up these Baked Sweet Potato Chickpea Cakes when I'm in the mood for something both comforting and nutritious. The combination of the sweet, creamy potato and hearty chickpeas creates a delightful texture and flavor that always satisfies. Plus, they are incredibly easy to make and packed with vitamins and protein. Whether I'm serving them with a salad for a light lunch or as a party appetizer, they never fail to impress. Give them a try for a wholesome and delicious meal!

Created by

Tabitha Collins

Last updated on 2026-01-19T22:57:35.370Z

When I first made these Baked Sweet Potato Chickpea Cakes, I was experimenting with a few ingredients I had on hand. The sweetness of the roasted sweet potatoes perfectly balances the nuttiness of the chickpeas, making each bite a flavor sensation. I also love adding fresh herbs like cilantro for an extra fragrant kick.

What surprised me most was how well they hold together without any eggs or binding agents. Baking instead of frying helps maintain their shape while keeping them light. My tip: let the mixture rest for a few minutes before shaping, as it makes forming them much easier.

Why You Will Love This Recipe
Packed with plant-based protein and nutrients
Deliciously crispy on the outside and soft on the inside
Versatile for any meal - breakfast, lunch, or dinner

The Role of Sweet Potatoes and Chickpeas

Sweet potatoes serve as the star ingredient in these cakes, adding natural sweetness and creaminess. Their vibrant color is not only appealing but also indicates their rich nutrient profile. When roasted, they become tender and develop deeper flavors, enhancing the overall taste of the cakes. Using medium-sized sweet potatoes ensures that they cook evenly and mash easily, so make sure they are cubed uniformly for consistent roasting.

Chickpeas are another key player, contributing both protein and texture. They help bind the mixture while maintaining a hearty structure. Rinsing and draining canned chickpeas is crucial to remove excess salt and liquid, which can lead to soggy cakes. If you’re looking for a substitution, cooked lentils can also work well, offering a similar texture and flavor.

Perfecting the Texture

Achieving the ideal texture is vital, and forming the patties correctly is a big part of that. When shaping them, ensure they are compact but not overly tight; this will allow them to crisp up beautifully on the outside while remaining soft on the inside. If they’re falling apart, consider adding a bit more breadcrumbs or mashing the mixture more thoroughly to create a better bond.

Baking at the right temperature is also key to achieving a crispy exterior. A preheated oven at 400°F (200°C) ensures that the cakes develop golden edges in about 15-20 minutes. Keep an eye on them during the last few minutes; they should be firm to the touch and have a nice golden color, indicating they are ready to enjoy.

Ingredients

Gather the following ingredients:

Ingredients

2 medium sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, rinsed and drained
1/2 cup breadcrumbs
1/4 cup chopped fresh cilantro
1 teaspoon garlic powder
1 teaspoon ground cumin
Salt and pepper to taste
Olive oil for baking

Ensure all ingredients are fresh for the best flavor.

Instructions

Follow these steps to prepare your Baked Sweet Potato Chickpea Cakes:

Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes or until tender.

Mash and Mix

In a large bowl, mash the roasted sweet potatoes. Add the chickpeas, breadcrumbs, fresh cilantro, garlic powder, and cumin. Season to taste with salt and pepper. Mix until well combined.

Form the Cakes

Using your hands, form the mixture into patties, about 3 inches in diameter. Place them on a lightly greased baking sheet.

Bake

Bake the cakes in the preheated oven for 15-20 minutes, turning halfway through, until golden brown and crispy.

Serve warm with your favorite dipping sauce!

Pro Tips

For an extra flavor boost, try adding spices like paprika or cayenne to the mixture. You can also substitute quinoa for the breadcrumbs for a gluten-free option.

Serving Suggestions

These Baked Sweet Potato Chickpea Cakes make a fantastic addition to any meal. For lunch, pair them with a fresh green salad topped with a light vinaigrette to complement the cakes' richness. They also work beautifully as a hearty appetizer when served with a yogurt dip or spicy salsa, enhancing their flavor profile.

For a twist, consider placing the cakes on a warm pita with hummus and fresh cucumber, turning them into a delicious sandwich. I often top them with a dollop of avocado crema for extra creaminess and flavor, which really elevates the dish.

Make-Ahead and Storage

These cakes are great for meal prep; you can make a batch ahead of time and store them in the refrigerator for up to 3 days. I recommend separating layers with parchment paper to prevent sticking. Reheat them in the oven at 350°F (175°C) for about 10 minutes until warmed through and crisped up again for serving.

If you find yourself with leftovers, freezing is an excellent option. Once cooled, individually wrap the cakes in cling film or store them in an airtight container. They can be frozen for up to 2 months. To reheat, simply bake directly from frozen at 375°F (190°C) for about 25-30 minutes, making them a quick and easy meal solution on busy days.

Questions About Recipes

→ Can I make these cakes in advance?

Yes! You can prepare the mixture and form the cakes ahead of time. Just store them in the fridge until you are ready to bake.

→ How do I store leftovers?

Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain their crispiness.

→ Can I freeze these cakes?

Absolutely! Freeze the uncooked patties on a baking sheet before transferring them to a container. Bake from frozen, adding an extra few minutes to the baking time.

→ What can I serve with these cakes?

They pair wonderfully with a simple salad, yogurt dip, or your favorite sauce like tahini or avocado sauce.