Nut-Free Recipes

Chickpea and Sweet Potato Mashed Patties with Mild Smoked Paprika

By TinyTummyTreats Editorial TeamPublished Apr 15, 2026 | Updated Oct 25, 2026

International Under review easy-to-makevegetable-basedbudget-friendlylunchbox-friendly

Mashed chickpea and sweet potato patties with oats, parsley and mild smoked paprika, cooked in a skillet.

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Prep Under review

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Servings 12

Difficulty easy

Cuisine International

Ingredients

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Servings - 12 +

• 1 medium sweet potato, peeled and diced
• 1 cup measured canned chickpeas
• 1 tablespoon olive oil, plus extra for greasing the pan
• 1/2 teaspoon mild smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 tablespoon chopped fresh parsley
• 2 tablespoons gluten-free rolled oats
• 2-3 tablespoons water or vegetable broth

Instructions

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1. 1 In a medium saucepan, add the diced sweet potatoes with enough water to cover. Bring to a boil and cook until tender, about 12-15 minutes. Drain thoroughly.
2. 2 Meanwhile, rinse and drain the canned chickpeas.
3. 3 Transfer the tender sweet potatoes to a large mixing bowl and mash gently with a fork or potato masher until smooth but still slightly chunky.
4. 4 Add the chickpeas to the sweet potato and mash together until mostly combined.
5. 5 Stir in olive oil, mild smoked paprika, ground cumin, and ground coriander (if using). Mix thoroughly to distribute the mild spices evenly.
6. 6 Mix in oats and parsley. Only if the mixture is dry, add the listed water or broth a little at a time; do not add water to a wet or sticky mixture.
7. 7 Shape into patties of even thickness. Size and number depend on the sweet potato size and how you divide the mixture; twelve is not a guaranteed patty count.
8. 8 Heat a non-stick pan over medium heat and lightly grease with olive oil.
9. 9 Cook patties for 3-4 minutes per side until lightly golden and heated through, flipping gently to maintain shape.
10. 10 Remove from the pan and let cool before serving.
11. 11 Refrigerate leftovers promptly in covered shallow containers for up to 3 days. Reheat until hot throughout.

Timing

Allow for preparation, bringing water to a boil, 12-15 minutes sweet-potato cooking or until tender, draining and mixing, 6-8 minutes skillet cooking per batch and cooling.

Recipe notes

This recipe does not establish suitability for a particular age, allergy or eating ability. Formula-changing ingredient substitutions have not been validated.

Storage

Refrigerate leftovers promptly in covered shallow containers for up to 3 days. Reheat until hot throughout.

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