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.