Low Fat Sweet Potato and Chickpea Cakes Vegetarian Too
These low-fat Sweet Potato and Chickpea Cakes are the ultimate vegetarian comfort food, blending wholesome ingredients with vibrant spices for a flavorful, guilt-free meal. With tender sweet potatoes, protein-packed chickpeas, and aromatic hints of cumin, coriander, and paprika, these easy-to-make patties are as nutritious as they are delicious. Perfectly crisped in a skillet and finished in the oven, they’re ideal for a light lunch, hearty dinner, or even meal prep. Serve with a squeeze of zesty lemon juice and a dollop of Greek or vegan yogurt for a refreshing finish. Ready in just 35 minutes, this healthy, vegetarian recipe is also high in fiber and richly satisfying.
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Recipe Information
Ingredients
- 2 medium-sized Sweet potatoes
- 1 15 oz can Canned chickpeas
- 0.5 medium-sized Red onion
- 2 tablespoons Fresh parsley
- 2 cloves Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Rolled oats
- 1 tablespoon Olive oil
- 1 teaspoon Lemon juice
- n/a Optional: plain Greek yogurt or vegan yogurt for serving
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel and cut the sweet potatoes into chunks. Steam or boil them for about 10-12 minutes until fork-tender. Drain and let them cool slightly.
Rinse and drain the canned chickpeas. Pat them dry with a paper towel.
In a large bowl, mash the sweet potatoes and chickpeas together using a fork or potato masher until roughly combined.
Finely chop the red onion, parsley, and garlic cloves. Add them to the bowl with the sweet potato and chickpea mixture.
Add the ground cumin, ground coriander, paprika, salt, black pepper, and rolled oats to the mixture. Mix well with a spoon or your hands until the mixture comes together and can be shaped into patties.
Form the mixture into 8 small or 4 large patties, depending on your preference.
Heat olive oil in a non-stick skillet over medium heat. Cook the patties for 2-3 minutes on each side until lightly golden and crispy. Transfer them to the prepared baking sheet.
Bake the patties in the preheated oven for 10 minutes to ensure they are cooked through and firm.
Drizzle with lemon juice before serving. Optionally, serve with a dollop of plain Greek yogurt or vegan yogurt for extra creaminess.
Enjoy your healthy, low-fat sweet potato and chickpea cakes warm!
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2637 mg | 115% | |
| Total Carbohydrate | 159.7 g | 58% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 29.5 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1409 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
