This is a really simple recipe with very few ingredients. It requires very little preparation and they taste delicious! Personally I find measuring specific quantities a little boring so I prefer to do things by eye, so as always this is just a guide. This means you can decide how much you want of each ingredient and you can change it every time.
- A can of chickpeas
- A can of chickpeas
- Half a large sweet potato
- A few tbsp flour
- A splash of plant milk/spoon of plant yoghurt
- Paprika, cumin, cajun (or other spices you want)
What you need to do:
- Preheat your oven at 180C.
- Cut your chosen amount of sweet potato in half and microwave until soft.
- Chop your sweet potato into small cubes.
- Drain your chickpeas and add to a blender with the sweet potato.
- Add your spices (if you want them spicy add a lot, if not be sparing or even miss them out).
- I recommend starting by adding two tbsps of flour and a splash of yoghurt/milk, and blend. Every time I make these I need slightly different amounts of milk and flour because the amount of sweet potato also changes slightly. So look at the mixture after its blended and make a decision about if it is too dry/to sticky. Add small amounts of flour (if sticky) and (yoghurt/milk) if too dry at a time until you reach a consistency that you can roll into balls.
- Add baking paper to a tray and roll the mixture into small balls. If you would like the outside more crispy, you can spray a little fry light on them.
- Cook for approximately 30 minutes, but check on them to ensure they’re not past the crispiness you want.
- They taste lovely fresh out the oven but you can keep them in the fridge to use throughout the week in wraps, on salads or as a snack. You can either eat them cold or pop them in the microwave to warm them up.
