These falafel yam patties are a chickpea-and-yam patty fried on the stovetop — no oven, no special equipment beyond a food processor. The batch makes 24 patties, so they work equally well as a weeknight dinner with salad or loaded into buns for a crowd. At 198 calories and 8 grams of protein each, they hold up as a real meal.
Before you start
The two things that determine whether these patties stay together and taste good are moisture control and seasoning depth. Your cooked yam needs to be dry before it goes into the food processor — steam it, then let it sit uncovered for a few minutes so excess water escapes. Wet yam makes the puree loose, and loose patties fall apart in the pan. On seasoning: two tablespoons each of cumin and coriander sounds like a lot, but chickpeas are dense and starchy and they absorb spice. Taste the mixture before you form patties and adjust salt if needed — under-seasoned chickpea patties are flat-tasting no matter how well you fry them.
Ingredient notes
- Chickpeas: The recipe calls for 10 cups cooked, which is roughly four 15-oz cans drained and rinsed if you don’t want to soak and cook dried chickpeas. Canned works fine here — just dry them well with a paper towel before processing.
- Yam: In most US grocery stores, what’s labeled “yam” is actually a orange-fleshed sweet potato. Either works in this recipe. Avoid purple sweet potato — it changes the flavor noticeably.
- Quick oats: These act as the binder. Don’t swap in rolled oats without pulsing them briefly first; whole rolled oats leave visible chunks and the patty binds unevenly.
- Tahini: Use a well-stirred tahini — the separated, oily kind straight from the jar throws off the texture. Stir the jar thoroughly before measuring.
- Eggs: Note that this recipe does contain eggs, so it is not fully vegan despite the chickpea base.
If something goes sideways
- Patties fall apart in the pan: The mixture is too wet. Mix in another two to three tablespoons of quick oats, let it rest five minutes, then try again. Don’t skip the rest — the oats need time to absorb moisture.
- Patties are dense and gummy inside: The chickpea puree was over-processed. You want it mostly smooth but not completely paste-like — a few small chunks actually help the texture. Pulse rather than run the processor continuously.
- Outside browns too fast, inside stays cold: Your oil is too hot. Medium heat means the oil should shimmer but not smoke. If the first patty browns in under two minutes, pull the pan off the heat for thirty seconds and turn it down.
- Bland flavor even after seasoning: Cumin and coriander both benefit from a little heat to bloom. If your sautéed onion and garlic have cooled completely before you add them to the mix, stir the spices into the warm onion mixture off the heat before combining everything — it makes a real difference.
- Patties stick to the pan: Don’t move them too early. Let them fry undisturbed for the full four to five minutes per side. A properly set crust releases on its own; forcing a flip too soon tears the patty.
Falafel Yam Patties – Crispy Chickpea & Yam Fritters
Equipment
- Food processor (full-size, at least 10-cup capacity)
- Large non-stick skillet or cast-iron pan
- Large mixing bowl
- Baking sheet or tray (for holding formed patties)
- Steamer basket or pot with lid
- ½-cup measuring cup (for portioning patties)
Ingredients
- 3 tablespoons olive oil 45ml
- 2 cups onion finely diced, about 2 medium onions, 300g
- 4 cloves garlic minced
- 9 cups chickpeas cooked, from about 4 cups / 800g dried chickpeas soaked overnight and boiled until tender — or 4 x 15oz / 425g cans, drained and rinsed, 1.5kg
- 2 medium eggs
- 1 medium lemon zest and juice
- ¼ cup tahini 60g
- 3 cups yam steamed until tender and allowed to cool slightly, 450g
- ¼ cup fresh parsley finely chopped, 15g
- ¼ cup fresh cilantro finely chopped, 15g
- 1 ½ cups quick oats 135g
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon salt
- 1 pinch freshly ground black pepper to taste
- ¼ cup neutral oil for frying vegetable, canola, or sunflower — approximately 60ml per batch
Instructions
- Heat a large skillet over medium heat. Add the olive oil, then the diced onion and minced garlic. Cook, stirring occasionally, for 4 minutes until the onion is translucent and the garlic is fragrant. Transfer to a plate and set aside to cool slightly.3 tablespoons olive oil, 2 cups onion, 4 cloves garlic
- Working in two batches, puree the cooked chickpeas, eggs, tahini, lemon juice and zest, and steamed yam in a food processor until smooth. Scrape down the sides between pulses to ensure even blending. Transfer each batch to a large mixing bowl.9 cups chickpeas, 2 medium eggs, ¼ cup tahini, 1 medium lemon, 3 cups yam
- Add the sautéed onion and garlic, quick oats, parsley, cilantro, ground cumin, ground coriander, salt, and black pepper to the chickpea-yam puree. Stir until evenly combined. Taste the mixture and adjust salt and spices if needed. Using a ½-cup measure, scoop and firmly press the mixture into patties about ¾ inch (2cm) thick. Place formed patties on a lined baking sheet.2 cups onion, 4 cloves garlic, 1 ½ cups quick oats, ¼ cup fresh parsley, ¼ cup fresh cilantro, 2 tablespoons ground cumin, 2 tablespoons ground coriander, 1 tablespoon salt, 1 pinch freshly ground black pepper
- Heat approximately 2 tablespoons of neutral oil in a large non-stick skillet or cast-iron pan over medium heat. Fry patties in batches — do not overcrowd the pan — for 4 to 5 minutes per side until deeply golden brown and crisp. Add more oil between batches as needed.¼ cup neutral oil for frying
- Serve hot with tahini sauce, diced cucumber, and fresh tomato. These patties also work beautifully in burger buns with pickled red onion, lettuce, and a drizzle of tahini.
Notes
Nutrition
Common questions
Can I bake these instead of frying them?
You can, but the exterior won’t get the same crisp crust. If you bake, use 400°F on a well-oiled sheet pan and flip once at the halfway mark — expect about 20 to 25 minutes total.
Can I make the mixture ahead and refrigerate it?
Yes — the mixture keeps well covered in the fridge for up to 24 hours before frying. The oats continue to absorb moisture as it sits, which actually improves how well the patties hold together.
Can I freeze the patties?
Freeze them after frying, not before. Layer cooked, cooled patties between sheets of parchment in an airtight container and freeze for up to two months. Reheat in a dry skillet over medium heat until warmed through.
The recipe makes 24 patties — can I halve it?
Easily. All ingredients scale down proportionally. One thing to watch: a smaller batch in the food processor processes faster, so stop earlier to avoid over-blending.
What bun works best if I’m serving these as burgers?
A sturdy bun holds up better than a soft brioche here — the patty is dense and the tahini sauce adds moisture. A toasted sesame bun or a pita pocket both work well and complement the Middle Eastern spice profile.
How do I know when the patties are cooked through?
These patties are fully cooked when they are firm to the touch, deep golden brown on both sides, and heated through to the center — there is no raw meat involved, so you are looking for texture and color rather than a temperature target. Four to five minutes per side over medium heat is reliable if your patties are formed at roughly half a cup each.
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