Sweet Potato and Chickpea Cakes with Rocket and Tahini Dressing

sweet potato and chickpea cakes with rocket and tahini dressing

sweet potato and chickpea cakes with rocket and tahini dressing

I only recently started eating meat again and before I did I ate so many homemade veggie burgers! My favourites were always sweet potato based, so this sweet potato and chickpea cakes with rocket and tahini dressing recipe is a combination of some of my favourite flavours.

Sweet potatoes are a nutrition powerhouse full of vitamins and minerals including vitamin A, vitamin C and potassium. Plus they are really delicious and comforting! I added feta, chickpeas and pumpkin seed protein powder as I am trying to increase my protein intake to coincide with changes in my workout regime. However, you can always replace the protein powder with rice flour or any other gluten free flour. The feta is completely optional so leave out if you are looking for a vegan option, maybe sprinkle over some nutritional yeast instead!

I love serving these cakes with a salad to create a light but satisfying meal.

Makes 6 sweet potato cakes (serves 2)


Garlic infused olive oil (or coconut oil)

300g sweet potato, peeled

40g sundried tomatoes, rinsed and drained

125g chickpeas, drained

2 tbsp pumpkin seed protein powder (you can use rice flour or any plain vegan protein powder)

1 tbsp fresh chives, chopped

1 tbsp fresh coriander, chopped

1 tsp dried mixed herbs

1 tsp hot smoked paprika

1 tsp tamari

50g salad leaves (I used rocket)

100g julienned courgette (or grated)


2 tbsp tahini

½ tsp hot smoked paprika

Juice of 1 lemon

2 tsp olive oil

A splash of water

Optional toppings:

40g feta

Pinch of chilli flakes


  • Start by cutting the sweet potato into 1 inch pieces then steaming for 5-10 minutes until soft
  • Mash the sweet potato in bowl
  • Pulse the chickpeas in a food processor until no whole pieces remain, add to the bowl with the sundried tomatoes, protein powder, chives, coriander, paprika, dried herbs and tamari
  • Mix together then mould the mixture into burger shapes using your hands
  • Heat some oil in the pan (enough to stop the cakes sticking) over a medium heat
  • Place the sweet potato cakes in the pan and fry on each side for 2-3 minutes until they start to brown
  • While the burgers are cooking mix the rocket and julienned courgette together in two serving bowls
  • To make the dressing whisk all the ingredients together except the water, add the water as required until the dressing is pourable
  • Place the sweet potato cakes over the rocket and courgette then drizzle over the tahini dressing
  • Sprinkle over the feta and chilli flakes if using


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