Sweet Potato Chickpea Veggie Burger Patty

Sweet Potato and Chickpea Vegetarian Patties

BBQ season is coming up, and even though I love grilling every type of meat on my Weber, we have a lot of vegetarian friends, so BBQ season also means it’s time to get creative with our veggie burger options. We could easily purchase one of the many pre-made options. However with a large food processor, you can make the filling for any veggie burger patty in no time. My classic formula is to combine some beans, a starch, some onions or garlic, and some spices and pulse away until you get a dense enough mixture to form into patties.

My favorite option recently has been this sweet potato chickpea veggie burger recipe. Sweet potatoes are an excellent choice for a starch. They’ve got a luscious, rich texture, and of course because it’s hard to find a child or adult who doesn’t love the taste of sweet potatoes. Chickpeas provide protein and also work as a great binder to keep the filling together and not falling part on a skillet or grill. I like to add some Indian spices to make it feel just a bit more exotic but feel free to leave the spices out. It’ll be just as good and the vegetarians at your summer BBQ definitely won’t feel like they were an afterthought.

Helpful tools: 1) Food processor; 2) Skillet; 3) Sheet pans

Smarts to learn:

  • How to quickly cook sweet potatoes. Video below

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Sweet Potato and Chickpea Vegetarian Patties

Sweet Potato and Chickpea Veggie Burger Patty
Prep time
Cook time
Total time
Indian spices combined with creamy sweet potatoes and chickpeas make the perfect foundation for a vegetarian patty. Eat these as is or tucked into a bun for a delicious vegetarian “burger”
Author: Jess Dang
Recipe type: Vegetarian
Serves: 4
  • Sweet potatoes, cooked – 1½ lbs.
  • Onions, diced – ½
  • Garbanzo beans / chickpeas – 1 can
  • Garam masala (Indian spice blend) – 2 tsp.
  • Frozen peas – 1 cup
  • Burger buns (optional) – 6 to 8
  • Cheese (optional) – 6 to 8 slices
  1. Sweet potatoes – Halve and score. Place into a microwave-safe pan. Add in 2 tbs. of water, cover with a damp paper towel, and pop into the microwave for 5 to 8 minutes (see video). Let cool
  2. Onions – Dice
  3. Make patties – Scoop flesh of sweet potatoes into a food processor. Add in drained chickpeas, garam masala, generous dash of salt, and onions. Pulse until everything is combined. Add in peas and then form into 6 to 8 patties. Place onto a sheet pan lined with foil and sprayed with cooking oil
Make – Stovetop / oven
  1. Preheat oven to 400 degrees
  2. Optional step – If you want to sear the patties to give them extra color and caramelization, heat up a skillet and add some cooking oil to the pan. Add in patties when oil is heated. Sear for about 2 to 3 minutes on each side, until you get a nice golden color. Move back onto sheet pan
  3. Bake patties in the oven for 15 minutes. Add cheese in the last 2 minutes
Make – Grill
  1. Heat up grill to 500 degrees
  2. Grill patties for 2 to 3 minutes on each side at this temperature. Lower heat to 400 degrees. Cook for another 10 minutes. Add cheese in the last minute
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  1. Katie says

    I made these tonight. While the taste was great, they were just mush and didn’t hold together as patties at all

    • says

      Katie, I’m so sorry these didn’t turn out quite right for you. I think I need to modify the recipe for folks to be less mushy. I’m glad they at least tasted great.

  2. Emily says

    Made these last night. as they were a bit mushie, I added bread crumbs to the mixture and rolled them in breadcrumbs. Defenently a family favourite.

    • R. E. D. says

      I added breadcrumbs too and an egg, it turned out great! Also, was out of sweet potato so I used canned pumpkin which made it very tasty.

  3. Sharn says

    Hi, any alternative to cooking the sweet potato in a microwave? I prefer microwaves for heating only. Also, any binding alternatives to bread crumbs for gluten free? I also cater for vegans! Thanks!

  4. Juliana says

    Hi, you can use coconut four instead of bread crumbs.
    I am going to try this recipe with red lentil instead.
    Thank you!

    • says

      Yes, these are very freezable. We suggest freezing them on a sheet pan first and then putting them into a bag or container so that they don’t stick.

  5. Ron says

    These tasted great but were so mushy we had to use a knife and fork. I tried adding bread crumbs and it didn’t really help.

    • Sharn says

      So I added in Flaxseed (milled) to help bind them and that seemed to do the trick. They weren’t mushy either – tried to make sure that any excess water was squeezed out when shaping the patties…..

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