I made Vegan Sweet Potato Patties that get perfectly crispy, pack serious plant protein, and come with a silky chickpea and avocado cream you’ll want in every lunchbox.
I am obsessed with Vegan Sweet Potato Patties and I won’t apologize. I love how 2 cups mashed baked sweet potato plays with texture and sweetness, and how 1 cup cooked chickpeas, mashed slightly, give a chewy, nutty backbone.
I crave the crispy edges and soft, fluffy center after a long day. But it’s the way these feel like real food, High Protein Vegan Recipes that are actually filling, that hooks me.
I meal-prep them, stash them for knocks of hunger, and toss them onto quinoa or salad for fast dinners. Messy hands, bold flavors, leftovers that hit hard.
Always.
Ingredients
- Mashed sweet potato: cozy, naturally sweet base that keeps patties moist.
- Cooked chickpeas: adds hearty texture and protein, a little bite.
- Reserved chickpeas for sauce: makes the cream sauce extra filling and smooth.
- Rolled oats pulsed: gives gentle body and holds everything together.
- Chickpea or GF flour: boosts binding without gluten, good neutral taste.
- Flax egg: plant-based binder so patties don’t fall apart.
- Yellow onion: sweet, savory backbone that caramelizes nicely.
- Garlic: bright punch that cuts through sweetness.
- Cilantro or parsley: fresh, herby lift that keeps things bright.
- Ground cumin: earthy warmth, subtle smokiness without being loud.
- Smoked paprika: adds a whisper of smokey depth.
- Ground coriander: light citrusy note, optional but nice.
- Sea salt: brings out all the flavors, don’t skip.
- Black pepper: tiny kick that wakes up the mix.
- Olive or avocado oil: crisp exterior when pan frying, rich mouthfeel.
- Ripe avocado for sauce: makes it creamy and luscious, naturally fatty.
- Lemon or lime juice: bright acid that keeps the sauce lively.
- Crushed garlic in sauce: little heat and big character.
- Water to thin: helps get your sauce perfectly spoonable.
- Extra virgin olive oil in sauce: silky finish and richer flavor.
- Salt and pepper in sauce: simple, necessary seasoning to taste.
- Cooked quinoa: hearty side that adds whole-grain texture.
- Mixed green salad: fresh contrast and crunchy bite.
- Extra cilantro: herb boost for garnish, very satisfying.
- Sesame seeds: tiny toasty crunch, pretty on top.
- Lemon wedges: squeeze for brightness and extra zing.
Ingredient Quantities
- 2 cups mashed baked sweet potato (about 2 medium sweet potatoes, fresh or thawed frozen)
- 1 cup cooked chickpeas, mashed slightly (reserve 1/2 cup for the sauce)
- 1/2 cup gluten free rolled oats, pulsed into coarse flour
- 2 tbsp chickpea flour or GF all purpose flour
- 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, set 5 min)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro or parsley, chopped
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp ground coriander (optional)
- 1 tsp fine sea salt, plus more to taste
- 1/2 tsp black pepper
- 2 to 3 tbsp olive oil or avocado oil for pan frying
- For the avocado chickpea cream sauce: 1 ripe avocado
- 1/2 cup cooked chickpeas (from the reserved or extra can)
- 2 tbsp lemon or lime juice
- 1 small clove garlic, crushed
- 2 to 3 tbsp water to thin the sauce as needed
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Optional garnishes and sides: cooked quinoa, mixed green salad, extra cilantro, sesame seeds, lemon wedges
How to Make this
1. Preheat oven to 400F if you’re baking sweet potatoes, or thaw frozen mashed sweet potato; you need about 2 cups mashed (roughly 2 medium potatoes), then let cool a bit so it wont cook the flax egg.
2. Pulse 1/2 cup gluten free rolled oats into a coarse flour in a food processor or blender, or use oat flour if you have it; combine with 2 tbsp chickpea flour, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp coriander if using, 1 tsp salt and 1/2 tsp black pepper in a mixing bowl.
3. Make a flax egg: mix 1 tbsp ground flaxseed with 3 tbsp water, set for 5 minutes until jammy; mash 1 cup cooked chickpeas slightly with a fork, reserving 1/2 cup whole or lightly mashed for the sauce.
4. In a large bowl mix the cooled mashed sweet potato, mashed chickpeas, the flax egg, finely chopped small yellow onion, 2 cloves minced garlic, and 1/4 cup chopped cilantro or parsley; add the oat and spice mixture and fold gently so you don’t overwork it.
5. Test the mix for seasoning and texture: if it feels too wet to form, add a tablespoon or two more of the oat flour or chickpea flour; if too dry, a splash of water or olive oil. The batter should hold together when pressed.
6. Shape into patties about 3 inches wide and 1/2 inch thick, this should make 8 to 10 depending on size; place on a tray and chill in the fridge for 10 to 15 minutes to help them set, this makes pan frying easier.
7. Heat 2 to 3 tbsp olive oil or avocado oil in a nonstick or cast iron skillet over medium heat; once hot, add patties without crowding and fry 3 to 4 minutes per side until golden and a little crisp, lower heat if they brown too fast but are still soft inside.
8. While patties cook make the avocado chickpea cream sauce: in a blender or with a stick blender combine 1 ripe avocado, the reserved 1/2 cup cooked chickpeas, 2 tbsp lemon or lime juice, 1 small crushed garlic clove, 2 tbsp extra virgin olive oil, 2 to 3 tbsp water to reach desired thinness, and salt and pepper to taste; blend until smooth and creamy.
9. Drain patties briefly on paper towel if oily, then serve warm with a scoop of avocado chickpea cream, optional garnishes like extra cilantro, sesame seeds, and lemon wedges; these go great with cooked quinoa or a mixed green salad for a full meal.
10. Make ahead and meal prep tips: patties keep in the fridge 3 to 4 days or freeze raw or cooked patties on a tray then bag them; if reheating from frozen, bake at 375F for 15 to 20 minutes or pan fry gently until heated through so they crisp back up.
Equipment Needed
1. Oven or toaster oven (for baking sweet potatoes, or to reheat frozen patties)
2. Food processor or blender (to pulse oats and to make the avocado chickpea cream)
3. Large mixing bowl and a smaller bowl (one for the oat/spice mix, one for the flax egg)
4. Measuring cups and spoons (for flours, spices, oils and liquids)
5. Fork and potato masher (to mash chickpeas and sweet potato, a fork works fine)
6. Nonstick or cast iron skillet and a spatula (for frying the patties, flip gently)
7. Baking sheet or tray and parchment paper (to chill shaped patties and for freezing)
8. Paper towels and a small whisk or spoon (to drain excess oil and to mix the flax egg)
FAQ
Sweet Potato Patties Recipe Substitutions and Variations
- Sweet potatoes: swap with roasted butternut squash or canned pumpkin, same mash texture, slightly milder sweetness.
- Cooked chickpeas: use cooked white beans (cannellini) or seasoned green lentils, they bind and add protein though flavor shifts a bit.
- Gluten free rolled oats (pulsed): replace with almond flour or finely ground cooked rice, both keep patties cohesive but almond flour makes them richer.
- Flax egg: use a chia egg (1 tbsp chia seeds + 3 tbsp water) or 1 regular egg if you aren’t keeping it vegan, works more reliably for binding.
Pro Tips
1) Chill the formed patties for at least 10 minutes before frying. It helps them hold together so they don’t fall apart in the pan, and they brown more evenly. If you’re in a hurry, 5 minutes in the freezer works too but not longer or they’ll get icy.
2) Pulse the oats into a coarse flour, not powder. Too fine and the mix gets gummy, too coarse and it falls apart. If it seems wet add just 1 tablespoon at a time of chickpea flour or oat flour until it holds when pressed.
3) Get the pan hot then turn it down to medium. Add oil so it shimmers but isn’t smoking. That way the outside crisps without burning while the center cooks. Flip only once if possible and press gently with a spatula to get good contact.
4) For the avocado chickpea cream, add lemon or lime slowly and taste as you go. If the sauce gets too thick stir in water 1 tablespoon at a time, or a little extra olive oil for silkiness. Leftovers keep 3 to 4 days in the fridge, or freeze sauce in an ice cube tray for single serve portions.
Sweet Potato Patties Recipe
I made Vegan Sweet Potato Patties that get perfectly crispy, pack serious plant protein, and come with a silky chickpea and avocado cream you’ll want in every lunchbox.
4
servings
458
kcal
Equipment: 1. Oven or toaster oven (for baking sweet potatoes, or to reheat frozen patties)
2. Food processor or blender (to pulse oats and to make the avocado chickpea cream)
3. Large mixing bowl and a smaller bowl (one for the oat/spice mix, one for the flax egg)
4. Measuring cups and spoons (for flours, spices, oils and liquids)
5. Fork and potato masher (to mash chickpeas and sweet potato, a fork works fine)
6. Nonstick or cast iron skillet and a spatula (for frying the patties, flip gently)
7. Baking sheet or tray and parchment paper (to chill shaped patties and for freezing)
8. Paper towels and a small whisk or spoon (to drain excess oil and to mix the flax egg)
Ingredients
-
2 cups mashed baked sweet potato (about 2 medium sweet potatoes, fresh or thawed frozen)
-
1 cup cooked chickpeas, mashed slightly (reserve 1/2 cup for the sauce)
-
1/2 cup gluten free rolled oats, pulsed into coarse flour
-
2 tbsp chickpea flour or GF all purpose flour
-
1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, set 5 min)
-
1 small yellow onion, finely chopped
-
2 cloves garlic, minced
-
1/4 cup fresh cilantro or parsley, chopped
-
1 tsp ground cumin
-
1/2 tsp smoked paprika
-
1/2 tsp ground coriander (optional)
-
1 tsp fine sea salt, plus more to taste
-
1/2 tsp black pepper
-
2 to 3 tbsp olive oil or avocado oil for pan frying
-
For the avocado chickpea cream sauce: 1 ripe avocado
-
1/2 cup cooked chickpeas (from the reserved or extra can)
-
2 tbsp lemon or lime juice
-
1 small clove garlic, crushed
-
2 to 3 tbsp water to thin the sauce as needed
-
2 tbsp extra virgin olive oil
-
Salt and pepper to taste
-
Optional garnishes and sides: cooked quinoa, mixed green salad, extra cilantro, sesame seeds, lemon wedges
Directions
- Preheat oven to 400F if you're baking sweet potatoes, or thaw frozen mashed sweet potato; you need about 2 cups mashed (roughly 2 medium potatoes), then let cool a bit so it wont cook the flax egg.
- Pulse 1/2 cup gluten free rolled oats into a coarse flour in a food processor or blender, or use oat flour if you have it; combine with 2 tbsp chickpea flour, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp coriander if using, 1 tsp salt and 1/2 tsp black pepper in a mixing bowl.
- Make a flax egg: mix 1 tbsp ground flaxseed with 3 tbsp water, set for 5 minutes until jammy; mash 1 cup cooked chickpeas slightly with a fork, reserving 1/2 cup whole or lightly mashed for the sauce.
- In a large bowl mix the cooled mashed sweet potato, mashed chickpeas, the flax egg, finely chopped small yellow onion, 2 cloves minced garlic, and 1/4 cup chopped cilantro or parsley; add the oat and spice mixture and fold gently so you don't overwork it.
- Test the mix for seasoning and texture: if it feels too wet to form, add a tablespoon or two more of the oat flour or chickpea flour; if too dry, a splash of water or olive oil. The batter should hold together when pressed.
- Shape into patties about 3 inches wide and 1/2 inch thick, this should make 8 to 10 depending on size; place on a tray and chill in the fridge for 10 to 15 minutes to help them set, this makes pan frying easier.
- Heat 2 to 3 tbsp olive oil or avocado oil in a nonstick or cast iron skillet over medium heat; once hot, add patties without crowding and fry 3 to 4 minutes per side until golden and a little crisp, lower heat if they brown too fast but are still soft inside.
- While patties cook make the avocado chickpea cream sauce: in a blender or with a stick blender combine 1 ripe avocado, the reserved 1/2 cup cooked chickpeas, 2 tbsp lemon or lime juice, 1 small crushed garlic clove, 2 tbsp extra virgin olive oil, 2 to 3 tbsp water to reach desired thinness, and salt and pepper to taste; blend until smooth and creamy.
- Drain patties briefly on paper towel if oily, then serve warm with a scoop of avocado chickpea cream, optional garnishes like extra cilantro, sesame seeds, and lemon wedges; these go great with cooked quinoa or a mixed green salad for a full meal.
- Make ahead and meal prep tips: patties keep in the fridge 3 to 4 days or freeze raw or cooked patties on a tray then bag them; if reheating from frozen, bake at 375F for 15 to 20 minutes or pan fry gently until heated through so they crisp back up.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 275g
- Total number of serves: 4
- Calories: 458kcal
- Fat: 23.8g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated: 3.5g
- Monounsaturated: 17.3g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 838mg
- Carbohydrates: 54g
- Fiber: 12g
- Sugar: 8g
- Protein: 11g
- Vitamin A: 17025IU
- Vitamin C: 10mg
- Calcium: 76mg
- Iron: 3.1mg
