Today I’m so excited to share this gluten-free Vegan Sweet Potato Chickpea Sesame Patties recipe! These golden, crispy-edged patties are made with sweet potato, chickpeas (aka garbanzo beans), sesame seeds, fresh parsley, coconut flour, and a handful of bold spices.
The Flavor for Plant-Based Patties
They’re delicately flavored with cumin, garlic, nutmeg, and a squeeze of fresh lemon juice. Sesame oil and sesame seeds add another layer of flavor and texture, while the outside fries up crispy and the inside stays soft and almost creamy, they genuinely melt in your mouth.
Best of all, they’re naturally gluten-free and 100% plant-based, so they fit right into snacks, lunches, or a light dinner with a big salad.
For more gluten-free vegan dishes, check out my complete collecti of vegan recipes.
Sweet Potato Chickpea Sesame Patties Recipe at a Glance
- Bake the sweet potatoes, then peel them
- Add everything, including the sweet potatoes, to a food processor
- Pulse until you reach a mixture that’s almost smooth but still has some texture
- Refrigerate for 30 minutes, so the coconut flour can absorb the moisture and firm up the patties
- Scoop the batter by ¼ cup and shape into patties about ¾-inch thick and 2 inches wide
- Fry over medium heat until crispy and golden, about 2–3 minutes per side
Why Bake Instead of Boil the Sweet Potatoes?
When I make patties, I prefer to bake the sweet potatoes. The reason for this is that they remain dense and retain more flavour. When you cook the potatoes in water, they retain moisture, making the patties too soft and watery.
Substitutions.
- Chickpeas: White beans (cannellini or navy beans) work as a substitute and will give a milder flavor.
- Aquafaba: If you don’t have enough liquid from the can, and you are ok with eggs, add one egg.
- Sesame oil: Olive oil or avocado oil can replace it, though you’ll lose some of the nutty flavor. A few extra sesame seeds can help make up for it.
- Parsley: Fresh cilantro is a good swap if you prefer a different herb flavor.
- Sweet potato: Butternut squash or pumpkin puree can be used in a pinch, though the flavor and sweetness level will change slightly.
- Frying oil: Any neutral high-heat oil works, avocado, coconut, or light olive oil are all good choices.
How to Serve Vegan Sweet Potato Chickpea Sesame Patties
This versatile vegan pattie can be served warm as a burger with our gluten-free soft burger buns. Load it up with avocado, onions, tomatoes, lettuce or our vegan coleslaw and add extra vegan mayo. YUM!
Or as a side with salad, rice, or quinoa. Some of our favourite quinoa dishes are the Quinoa Arugula Salad, or the Quinoa Power Salad with Orange Vinaigrette. If you prefer rice, you must try the Saffron Rice With Mint and Caramelized Onions.
You can also enjoy the gluten-free vegan patties cold as a protein-packed snack. I like to add a dollop of guacamole or salsa and enjoy them as a snack. Seriously, these versatile sweet potato patties make for a delicious mouthful.
Frequently Asked Questions About These Sweet Potato Chickpea Patties
Can I bake these instead of frying them? Yes. Place the shaped patties on a parchment-lined baking sheet, brush lightly with oil, and bake at 400°F for about 20–25 minutes, flipping halfway through. They won’t be quite as crispy as the fried version, but they’ll still hold together well.
Can I make the mixture ahead of time? Yes, the mixture can be made up to a day in advance and kept covered in the fridge. This actually makes shaping the patties easier since it firms up further overnight.
Can I freeze the patties? Yes, both the raw shaped patties and the cooked patties freeze well. Freeze in a single layer until solid, then transfer to a freezer bag for up to 3 months. Reheat cooked patties in a skillet or oven to bring back some crispiness.
Why did my patties fall apart while cooking? This usually means the mixture needed more time to chill, or there wasn’t enough coconut flour to absorb the moisture. Make sure you don’t skip the 30-minute refrigeration step, and handle the patties gently when flipping.
Are these patties freezer-meal or meal-prep friendly? Very much so, they reheat nicely and hold their flavor well, making them a good option for batch cooking.
___________________
Hi, I’m Kristina — a professional gluten-free recipe developer since 2012. Every recipe on this site is created and personally tested in my kitchen (and taste-tested by my very honest family!).
Did you make this recipe? I’d love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ rating and a quick review below — it helps other gluten-free bakers find this recipe too.
Want more gluten-free inspiration? Sign up for the Newsletter for new recipes delivered straight to your inbox — no spam, just good food. Or join our community on Pinterest, Facebook, and Instagram.
Comments
No comments yet.