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Chickpea & Sweet Potato Patties

This versatile recipe can be made into smaller patties as an appetizer, using the mustard yogurt sauce on the side as a dip. It can also be served on a plate with a green salad, or in a whole wheat pita.
Prep Time 40 minutes
Servings 16
Calories 132kcal
Author Kelli Shallal MPH RD


For Patties:

  • 2 teaspoon brown mustard seed
  • 1.5 teaspoon cumin
  • 1.5 teaspoon coriander
  • 1- 19 oz can no salt added chickpeas rinsed and well drained or 2 cups cooked chickpeas
  • 1.5 cups cooked baked sweet potato mashed
  • 1 large egg
  • 1/3 cup finely chopped walnuts
  • 1/3 cup dry whole wheat bread crumbs
  • 2 tablespoons finely chopped onion
  • 2 tablespoon finely chopped cilantro
  • pinch cayenne pepper
  • 2 teaspoon canola oil

For Sauce:

  • 3/4 cup fat free greek yogurt
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon prepared yellow mustard
  • 1 clove garlic minced



  • Heat small fry pan over medium heat. Ad mustard seed, cumin and coriander seed. Stir constantly until fragrant and just starting to brown, about 2 minutes. Remove from heat.
  • Gently press seed with back of a wooden spoon to crunch slightly.
  • Combine chickpeas, sweet potato, egg, walnuts, bread crumbs, onion, cilantro, cayenne pepper and crushed seed in processor. Pulse until about smooth, but with pieces of chickpeas and walnuts still visible.
  • Use a 1/4 cup measuring cup to scoop out mixture. Form into patties and place on lightly floured baking sheet. Place in refrigerator for one hour to firm up.
  • Heat large, non -stick fry pan over medium heat. Add canola oil.
  • Place on paper towel to absorb excess oil.
  • Serve with a dollop of mustard yogurt sauce.


  • Combine yogurt, fresh cialnro, mustard and garlic in bowl. Refrigerate.


Do not boil sweet potato as that will add excess moisture to patties.
Sub 1/3 cup oat flour for whole wheat bread crumbs to make gluten free.


Serving: 1g | Calories: 132kcal