Homemade Sweet Potato & Chickpea Veggie Patties

Sweet Potato and Chickpea veggie patties

To keep me from eating toast for dinner, I made some homemade sweet potato and chickpea veggie patties. They are tasty with some homemade tahini sauce and a nice argula salad. You can serve these veggie patties on a bun and eat them like a veggie burger, but I prefer mine without the bun. They are vegan and may be paleo too, but I am not a paleo expert. They freeze really well and are a great weekday meal solution. Just make up a batch on the weekends, freeze and defrost as you need them.


  • 2 cooked, peeled and chopped sweet potatoes
  • 1 can of chickpeas
  • 1/2 cup of oats
  • 1 tablespoons safflower oil, plus extra for coating
  • 1 1/2 garlic
  • 2 tablespoons Tahini
  • 2 teaspoons cumin
  • 2 teaspoons tumeric
  • 2 teaspoons Tamari
  • 1/2 cup of raw cashews, coarsely chopped


  1. Add everything, excluding the cashews, to a food processor. Blend well, stopping to scrape down the sides. Add a little bits of water if mixture appears to not be mixing well.
  2. Add chopped cashews to sweet potato mixture.
  3. Roll mixture into large meatball-sized balls. The mixture will be very gloopy. Do not worry, this is normal.
  4. Place balls on a parchment lined cookie sheet and flatten with a spatula. If the spatuala sticks, roll it in some oats first.
  5. Brush oil on both sides of the patties.
  6. Cook on 400 for 25 minutes, turning once to brown both sides.

Topping suggestions: tahini sauce; mango salsa; fresh tomato, cilantro and lime crema; or guacamole.