Sweet Potato-Chickpea Patties with Parmesan Roasted Broccoli

A protein-packed veggie recipe that is as flavourful as it is healthy!
Time 30 minutes
Servings 4
Difficulty Medium





  • 5 cups Broccoli , cut into florets
  • 2 tbsp Olive oil , extra virgin
  • 1 clove Garlic, minced
  • 1 tsp Salt


  • 1 15 oz can Chickpeas, rinsed and drained
  • 1 potato Sweet potato , peeled and grated
  • 1 onion Yellow onion , peeled and grated
  • ¼ cup Breadcrumbs, preferably Panko
  • 1 large Egg, lightly beaten
  • 2 cloves Garlic, minced
  • 2 tbsp Parsley , chopped
  • 2 tsp Salt
  • 1 tsp Cumin, ground
  • ½ tsp Paprika, smoked
  • 3 tbsp Neutral oil
  • 2 tbsp Parmesan cheese, grated


  • Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper.
  • In a large bowl, toss broccoli with olive oil, garlic and salt. Spread onto prepared baking sheet in an even layer.
  • Roast in preheated oven until broccoli is browned in spots, about 15 to 20 minutes.
  • In a large bowl, add chickpeas and mash them until they are no longer whole.
  • Add sweet potato, yellow onion, breadcrumbs, egg, garlic, parsley, salt, cumin and paprika to the bowl. Mix well.
  • Scoop mixture out by the ½ cup and form into 1.3 cm / ½” thick patties, about 7 cm / 3” in diameter.
  • In a large skillet, heat olive oil over medium heat until shimmering. Fry patties until they are golden, about 3 to 4 minutes per side.  If necessary, work in batches. Transfer to a plate.
  • Remove broccoli from oven and sprinkle with Parmesan cheese. Serve with patties.


  • If desired, top sweet potato patties with a fried or poached egg 
  • Plain yogurt can be served as an accompaniment to patties 
  • Chickpeas are also known as garbanzo beans 
  • It is important that the chickpeas are fully mashed so that they will hold together in the skillet 
  • Additionally, garnish broccoli with lemon juice if desired