Chickpea and sweet potato cutlets are the kind of meal that quietly wins you over. They’re golden on the outside, soft and flavorful inside, and carry a natural warmth that comes from simple ingredients doing their job well.
Chickpeas bring a satisfying heartiness, sweet potatoes add a gentle creaminess, and the right mix of spices pulls everything together.
Make them in an air fryer, and you get that perfect crisp with only a whisper of oil. Below, you’ll find two foolproof recipes, cooking methods, and the small tips that make all the difference.
Recipe 1: Mini Chickpea & Sweet Potato Cutlets
This version makes small, bite-sized cutlets perfect for appetizers, wraps, or pairing with a salad. Think of them as the versatile batch-cook option you’ll keep reaching for.
Ingredients (Makes About 16 Mini Cutlets)
| Ingredient | Quantity | Notes |
| Boiled chickpeas | 1½ cups (or 1, 15-ounce can) | Drain and rinse canned for convenience |
| Sweet potatoes | 2 medium | Roasted or boiled, peeled, and mashed |
| Swiss chard | 1 cup, finely chopped | Spinach or kale work too |
| Chickpea flour | 2 tablespoons | For binding; lightly roast for better flavor |
| Garlic cloves | 3-4, minced | 1 tsp paste works in a pinch |
| Fresh ginger | ½-inch piece, minced | Or ½ tsp ginger paste |
| Green chillies | 1-2 (optional) | Adjust for spice tolerance |
| Coriander powder | 1 teaspoon | Adds earthy depth |
| Red chilli powder | ½-1 teaspoon (optional) | For extra heat |
| Cumin seeds | 1 teaspoon | Enhances aroma |
| Salt | To taste | |
| Oil | 2 tablespoons | Optional; improves crispiness |
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Step 1: Prepare the Ingredients
- Wash and pat dry the Swiss chard to remove excess moisture.
- Drain chickpeas thoroughly. If using dry chickpeas, soak overnight and boil until soft.
- Roast or boil sweet potatoes until tender. Roasting enhances their natural sweetness. Mash them until smooth.
- Mince garlic, ginger, and green chillies.
- Lightly toast the chickpea flour for 1-2 minutes in a dry pan to bring out its nutty flavor.
Step 2: Make the Mixture
- Finely chop greens in a food processor or by hand.
- Pulse chickpeas and sweet potatoes together with garlic, ginger, chillies, and spices. Leave a little texture for bite.
- Move the mixture to a bowl. Add roasted chickpea flour and 1-2 teaspoons of oil. Mix until dough-like.
- If it feels sticky, add a bit more chickpea flour.
Step 3: Shape the Cutlets
- Wet or lightly oil your palms to avoid sticking.
- Shape into 16 small cutlets or 8 medium patties.
- Refrigerate for 20-30 minutes to help them hold their shape.
Step 4: Air Fry
- Preheat the air fryer to 180°C (350°F) for 5 minutes.
- Arrange cutlets in a single layer, leaving a little space between each.
- Air fry for 15 minutes, flipping halfway. Brush lightly with oil for extra crispness.
- Remove when golden brown with a firm, slightly crisp surface.
Step 5: Serve & Store
- Serve hot with mint chutney, ketchup, or a yogurt-based dip.
- Store leftovers in the fridge for 2-3 days, or freeze for up to a month with parchment between layers.
- Reheat in the air fryer at 180°C (350°F) for 8-10 minutes.
Recipe 2: Chickpea & Sweet Potato Burger Patties
This recipe makes four thick patties, ideal for burgers or wraps. They’re slightly firmer than the mini cutlets and handle toppings without falling apart.
Ingredients (Makes 4 Patties)
| Ingredient | Quantity | Notes |
| Chickpeas | 1 cup | Canned or boiled dry |
| Sweet potatoes | 2 medium or 1 large | Steamed or boiled, fully cooked |
| Chickpea flour | 2 tablespoons | Rice flour works in a pinch |
| Onion | 1 medium, chopped | Adds crunch and depth |
| Fresh coriander | 3 twigs, chopped | Or parsley for a fresh flavor |
| Ground cumin | 1 teaspoon | Earthy warmth |
| Green chilli | 1, chopped (optional) | Or black pepper for milder heat |
| Salt | To taste | |
| Oil | 1 teaspoon (air fryer) | 2 tbsp for pan-frying |
Step 1: Prepare the Ingredients
- Soak and boil dry chickpeas if using; otherwise, rinse canned chickpeas.
- Steam or boil sweet potatoes until soft, then mash.
- Chop onions and fresh coriander finely.
Step 2: Form the Patties
- Mash chickpeas and sweet potatoes together in a bowl.
- Mix in onion, coriander, cumin, chilli, salt, and chickpea flour.
- Shape into 4 fat, round patties. Refrigerate for 15-20 minutes.
Step 3: Cook the Patties
Air Fryer Method
- Preheat to 200°C (390°F).
- Brush the basket with oil.
- Air fry for 8 minutes, flip, brush lightly, and cook for 4 more minutes.
Stove-Top Method
- Heat 2 tbsp oil in a non-stick pan over medium.
- Fry each side for 2-3 minutes until golden.
Step 4: Serve & Store
- Serve in burger buns with lettuce, tomato, avocado, and vegan mayo.
- Refrigerate for 2-3 days or freeze for up to 3 months with parchment between patties.
- Reheat in the air fryer for 5-7 minutes.
Serving Ideas & Flavor Variations
- Appetizers: Pair mini cutlets with mint chutney or sweet-spicy yogurt dip.
- Burgers: Use the larger patties with classic toppings.
- Wraps: Tuck into tortillas with fresh veggies and hummus.
- Side Dish: Serve with quinoa or salad for a light meal.
Flavor Tweaks
- Add smoked paprika or garam masala for a new spin.
- Mix in chopped spinach or grated carrot for extra nutrients.
- Increase green chillies or red pepper flakes for heat lovers.
Health & Cooking Tips
- Minimize Oil: Brush lightly for air frying; they’ll still crisp up beautifully.
- Gluten-Free: Stick to chickpea flour or ground oats.
- Meal Prep Friendly: Freeze shaped cutlets for quick weeknight meals.
- Even Cooking: Avoid crowding the air fryer basket.
- Preheat Always: Hot air circulation is key to crisp results.
Why Chickpea & Sweet Potato Cutlets Work So Well
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A good cutlet has balance. Chickpeas give you protein and a sturdy texture, while sweet potatoes lend moisture and just enough sweetness to keep every bite interesting.
Pair them with leafy greens, aromatic spices, and a little chickpea flour for binding, and you have a naturally gluten-free, plant-based cutlet that air fries like a dream. Beyond flavor, there’s real nutrition here:
- Chickpeas: Rich in plant protein and fiber for satiety.
- Sweet potatoes: Packed with vitamin A and potassium.
- Greens like spinach or Swiss chard: Offer extra iron and antioxidants.
And unlike traditional fried snacks, air frying gives you that crunch without leaving the cutlets heavy or greasy.
Cooking Method Comparison
| Method | Cooking Time | Oil Usage | Texture | Notes |
| Air Fryer | 12-15 minutes | 1-2 teaspoons | Crispy outside, soft inside | Healthiest, low effort |
| Stove-Top | 4-6 minutes | 2 tablespoons | Crispy, slightly richer | Needs more attention |
| Oven | 20-30 minutes | 1-2 tablespoons | Less crispy | Great for big batches |
Summary
Chickpea and sweet potato cutlets are proof that plant-based cooking doesn’t need to be complicated to be satisfying. With a little prep, you can air fry a batch that’s golden, nutritious, and ready to serve in under half an hour.
They freeze well, reheat beautifully, and adapt to almost any flavor profile you’re craving.
Once you make a batch or two, you’ll probably find yourself keeping a stash in the freezer, ready to crisp up whenever you need a wholesome snack, a burger patty, or an easy meat-free dinner.