These Chickpea and Sweet Potato Patties are a delicious and filling main course which pair well with any salad. Bound together with hearty barley and spiced up with cumin, turmeric and garlic, they are as nutritionally balanced as they are tasty!
I was inspired to develop this version Chickpea and Sweet Potato patties after reading this recipe for ‘Moroccan Millet Burgers’ at the Daring Gourmet. I liked the idea of pairing a hearty whole grain with the chickpeas. But to be honest I’ve never tried millet. I also don’t love the idea of serving a grain heavy patty as a burger on a grain bun. Seems like a lot of grain for one meal and likely to leave me with a too full belly.
I also have an arsenal of delicious salads that can always use a new paring! So, I decided to adapt the recipe to a stand alone dish. My current favourite pairing is Roasted Red Cabbage Salad with Cucumber Raita.
I like to serve these with a chipotle cream – simply pureed chipotle peppers in adobo mixed with sour cream. I’m sure they’d be lovely with other condiments too (my little boys just use ketchup!) if you’re not into the spice.
I also quite often mix it up by substituting quinoa for the barley and black beans for the chickpeas. In both cases I first tried due to needing to restock my pantry jars 🙂
This recipe yields a lot of patties. You can cut the recipe in half. Unfortunately though that will leave you with half an onion and half a can of chickpeas to use up. I always just make the whole batch and leave the leftovers in the fridge with the remaining chipotle cream. They’re pretty tasty as a quick grab snack or served cold/reheated for a lunch later in the week. Our family of five never ends up with more than we can go through.
Chickpea and Sweet Potato Patties
For the Patties
- 1 CAN CHICKPEAS
- 1 LARGE SWEET POTATO Peeled and cubed
- 1 ONION Roughly chopped
- 2 CUPS COOKED BARLEY 1 cup dry, cooked in 2 cups water
- 4 CLOVES GARLIC
- 1/2 CUP CILANTRO Finely chopped
- 2 TBSP CANOLA OIL Substitute your favourite neutral flavoured oil
- 2 TSP GROUND CUMIN Preferably toasted and ground yourself
- 1 TSP TUMERIC
- 2 TSP SALT More to taste
- 2 EGGS
For the Chipotle Cream
- 1 CUP SOUR CREAM
- 2 CHIPOTLE PEPPERS IN ADOBO Pureed or finely minced
- 1 TSP Garlic Powder
- Blitz the chickpeas, onion and sweet potato in a food processor.
- Add to a large frying pan along with the oil and sauté until softened and just starting to brown.
- Add the sautéed chickpeas, onion and sweet potato to a large bowl. Add remaining ingredients and mix well to thouroughly combine.
- Preheat oven to 400 degrees and grease two large baking sheets.
- Form mixture into patties - roughly 1/4 cup each - and place on greased baking sheets.
- Bake for 20-30 minutes, flipping once, until browned on both sides.
- While the patties are baking, mix the chipotles, sour cream and garlic powde3r in a small bowl. Set aside until ready to serve.