Sweet potato & chick pea cakes

A fall favorite recipe.

Below is a quick and easy recipe that is a fall favorite in my home: Sweet Potato & Chickpea Cakes. It comes from the “Run Fast. Cook Fast. Eat Slow” cookbook by Shalane Flanagan & Elyse Kopecky.

Sweet Potato Chickpea Cakes

1 can (14.5 oz) chickpeas/garbanzo beans, rinsed & drained

1 cup cooked, mashed sweet potatoes

½ cup rolled oats

½ yellow onion, finely diced

½ cup minced fresh parsley

2 eggs, beaten

1 tsp. ground cumin

¾ tsp sea salt

¼ teaspoon freshly ground black pepper

¼ to ½ cup coconut oil or other high-heat oil, for frying

1 lemon or lime, cut into wedges

Cooking instructions:

1.      Place the chickpeas in a large bowl and use a fork to smash them into pieces. Add in the sweet potato, oats, onion, parsley, eggs, cumin, salt, and pepper and then stir to combine. Let the mixture rest for 15 minutes in the refrigerator to firm up.

2.      Heat a frying pan or cast-iron skillet over medium-high heat. Add enough oil to generously coat the bottom of the pan. Scoop a heaping tablespoon of batter into the skillet and press down lightly with a spatula a to flatten. Repeat with remaining batter being careful not to overcrowd the pan.

3.      Cook cakes for 2 to 3 minutes, or until golden brown. Don’t flip too soon or they will fall apart. Flip cakes and cook for another 2 minutes. Transfer to a paper towel lined baking sheet or plate.

4.      Carefully wipe out pan, add more oil, and repeat steps 2 and 3 above until all the batter has been cooked.

5.      Cakes can be served right away or reheated in the oven at 275 degrees. Leftover cakes can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Gluten Free (use GF oats) | Vegetarian | Dairy-free

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