Sweet Potato Chickpea Tots

I had these Sweet Potato Chickpea Tots while in Napa a few weeks ago.  They were so delicious and they are very kid friendly.  A great way to sneak some veggies and beans into your kids.  The original recipe came from Bellingham Middle School in MA, which is ironically next to the town I grew up in!  I made a few changes to the original recipe, and I think they came out great!  I topped them with my Homemade BBQ Sauce.  I hope you enjoy them as much as we did!

Sweet Potato Chickpea Tots - My Whole Food Life

This recipe makes a lot of tots, but they do freeze very well.  To freeze, simply lay them on a lined baking sheet and place in the freezer.  Once frozen, you can pop them into a ziplock bag and freeze them for up to 6 months.  These healthy tots are also gluten free and vegan.

Sweet Potato Chickpea Tots

Sweet Potato Chickpea Tots

Prep Time 10 min Cook Time 45 min Serves 40     adjust servings

A healthy dinner option for your kids!!


  • 3 medium sized sweet potatoes, peeled and coarsely shredded
  • 2 cups cooked chickpeas (If using dried chickpeas, cook and save the liquid. If using canned, please do not drain the liquid.
  • 1/2 cup fresh green onions, chopped
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 cup fresh parsley, chopped
  • Sea salt to taste


  1. Preheat oven to 350.
  2. Place the shredded potatoes on a lined baking sheet .
  3. Bake for about 20 minutes. Only until tender. Please be careful not to over cook.
  4. Once the potatoes are done, increase the oven temp to 400.
  5. In a food processor , puree the chickpeas, INCLUDING the liquid, until smooth.
  6. In a medium mixing bowl, combine the shredded sweet potatoes, pureed chickpeas, green onions, spices and salt.
  7. Cover and refrigerate for 45 minutes to make the tots easier to form.
  8. Using a cookie scoop , form the tots and place each one on a lined baking sheet . Gently flatten each one.
  9. Bake at 400 for 10-12 minutes, or until lightly browned.
  10. Serve warm.


Recipe Notes

These should last about 10 days in the fridge and up to 6 months in the freezer. Enjoy!


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38 thoughts to “Sweet Potato Chickpea Tots”

  1. Hi Melissa, This recipe look fab. I was thinking they would be great to serve on Christmas morning alongside other nibbles with an aperitif. Do you recommend freezing the tots before or after they are cooked? Any tips on re heating or cooking from frozen, or do they need to be defrosted first? I was wondering if they would hold together if they were grilled or pan fried with spray oil? Thanks again. I am going to look on Amazon UK for your cook book! Best Wishes, Nina UK
    1. Hi Nina! I think freezing after cooking would be ideal. Just lay them on a baking sheet, freeze and then pop into a freezer safe bag once they are frozen. :) My book is definitely on Amazon UK.
  2. I love the sound of these- but I'm still a bit nervous about using the chickpea water (I know I know- I should just get over it but.... ) would it work if I replaced the chickpea water with the same quantity of water mixed with ground flax? Is the chickpea water just used as a binder? Sorry - I know I should just use the aquafava but....
  3. I have cooked 1.8kg of Freud chickpeas so I'm not sure how much water I should reserve for the 2 cups of chickpeas required for the recipe can u give an idea of how much chick pea water to keep? Thanks
    1. Hi Michelle! I am going to guess about 1/4 -1/2 cup water? Maybe start with 1/4 cup and slowly add more until the mixture looks sticky enough?
  4. I made these yesterday and really enjoy them. I think for my daughter I'll leave out the green onion next time. Today I reheated some by pan frying them with coconut oil and it gave them a nice crunch outside while remaining healthy. Thanks for this recipe!
      1. Yes. I baked some of them and they fell apart, so I pan browned some others. Still fell apart. They're delicious but you have to use a spoon to eat.

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