Sweet Potato Chickpea Cakes

We love sweet potatoes, and we love chickpeas (also known as garbanzo beans). So when we came across this recipe in Run Fast. Cook Fast. Eat Slow. we figured it was going to be a winner. They smelled amazing while they were cooking, but the finished cakes looked surprisingly similar to the Turkey Trot Meatballs we’d prepared them to be served with! We were delighted when we cut a finished cake open and saw the bright tangerine color inside. Paired with the meatballs and Arugula salad, we’d created a delicious, filling, and colorful meal that our entire family enjoyed. We ladled warm marinara sauce over the meatballs for our sons, to minimize their complaints about eating a “salad” for dinner!

Sweet Potato Chickpea Cakes

These yummy pan-fried cakes come directly from Run Fast. Cook Fast. Eat Slow. We paired them with Turkey Trot Meatballs (by the same author) and a quick Arugula salad with balsamic vinaigrette.
Prep Time1 hr
Cook Time35 mins
Total Time1 hr 35 mins
Course: Side Dish
Keyword: chickpeas, garbanzo beans, sweet potato
Servings: 20 cakes
Calories: 149kcal


  • 1 14.5 oz can chickpeas (garbanzo beans) rinsed and drained
  • 1 cup sweet potato cooked and mashed
  • 1/2 cup rolled oats
  • 1/2 bunch green onions finely diced
  • 1/2 cup fresh parsley minced
  • 2 eggs beaten
  • 1 tsp ground cumin
  • 3/4 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  • coconut or avocado oil for frying


  • You’ll need to bake 1 1/2 pounds of sweet potato (1-2 potatoes) before you can begin to make the cakes. Bake the sweet potatoes at 400 degrees for 45-60 minutes, until you can easily stick a knife through the potato. Poke small holes in the potatoes with a fork and wrap in aluminum foil before placing in the oven. After the potatoes cool, remove the skins and mash them with a fork.
  • Thoroughly mash the chickpeas with a fork in a large bowl. Add the mashed sweet potato, oats, green onion, parsley, eggs, cumin, kosher salt, and freshly ground black pepper. Stir to combine the mixture and let is rest for 15 minutes in the fridge until firm.
  • Heat a frying pan or cast-iron skillet over medium-high heat. Add enough oil to generously coat the bottom of your pan. You should be able to make 20 cakes from the mixture; scoop a heaping tablespoon of batter into the pan and press down lightly with a spatula to flatten. Add as many cakes into the pan as you can reasonably fit.
  • Cook cakes for 2 to 3 minutes, or until they’re golden brown. Be patient; if you try to flip them too soon, they’ll fall apart. Flip the cakes and cook them for an additional 2 minutes. Transfer them to a paper towel-lined plate (to help absorb extra oil).
  • Add more oil and continue frying cakes until you use up the mixture. You may want to wipe out the pan between rounds, to keep the old oil from burning.


We made one ingredient substitution in this recipe – we replaced 1/2 yellow onion with 1/2 bunch of green onions, for a low-FODMAP option.
The cakes can be reheated in the oven at a low temperature (250-275 degrees). You can also microwave them, but they lose their crispiness. 
You can store leftovers in the fridge for a few days, or in the freezer for a few months. We reheated some the next day for lunch, but they were so good, we didn’t have any extras to put into the freezer!
Calorie information is per cake.

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