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Sweet potato and chickpea patty wraps recipe

Sweet potato and chickpea patty wraps recipe

21 ratings

Packed full of flavour and nutrition, these sweet potato and chickpea patty wraps are perfect for a healthy lunch. Finish with harissa mayo, rocket and cucumber for a satisfying freshness See method

  • Serves 4
  • 10 mins to prepare and 27 mins to cook, 10 mins to cool
  • 601 calories / serving
  • Freezable
  • Healthy
  • Vegetarian
  • Dairy-free


  • 2 large sweet potatoes (about 700g)
  • 400g tin chickpeas, drained and rinsed
  • 2 large garlic cloves, crushed
  • 3½ tsp garam masala
  • 80g panko breadcrumbs
  • 1 small red chilli, finely chopped
  • 3 spring onions, finely chopped
  • 2 tbsp olive oil, plus extra for greasing
  • 2 tbsp light mayonnaise
  • 2 tsp harissa
  • 4 plain white tortilla wraps, lightly toasted
  • 60g pack rocket
  • ¼ small cucumber, sliced into half moons
  • 1 lemon, cut into wedges to serve
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    3g 17%
  • Sugars

    13g 15%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 94.1g Protein 14.9g Fibre 13.1g


  1. Prick the sweet potatoes all over with a fork, then microwave on high for 5-7 mins until cooked through. Set aside to cool.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Peel off the sweet potato skin and put the flesh in a food processor (or mash in a bowl). Add the chickpeas, garlic, garam masala, breadcrumbs, chilli and spring onions. Season well, then pulse until just combined but still chunky. Shape into 8 patties.
  3. Heat 1 tbsp oil in a large frying pan over a medium-high heat and fry 4 patties at a time, for 2 mins each side, until lightly golden. Transfer to a lightly oiled baking tray. Repeat with the remaining oil and patties, then bake for 20 mins.
  4. Meanwhile, mix the mayonnaise and harissa in a small bowl, then spread over the centre of 4 wraps, followed by the rocket and cucumber. Top each with 2 patties, squeeze over the lemon and roll up to serve.

See more Vegetarian recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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