These are the all time favorites of many of my clients. They are savory and comfort foodie and they are versatile. You can make them in ball shape, or in a more pancake shape to top with chicken salad, salmon ar any other protein and toss on some sautéed veggies and you’ve got an easy dinner. I always get a delighted email after my clients they try these little sweet potato darlings…
Original recipe from Cookbooks 101
What you’ll need:
2 medium sweet potatoes 1 1/2 pounds in total
1 1/2 teaspoons ground cumin
2 small cloves of garlic, chopped
1 1/2 teaspoons ground coriander
2 big handfuls of fresh cilantro chopped
Juice of half a lemon
a scant cup chickpea flour
a splash of olive oil
a sprinkling of sesame seeds salt and pepper
How to make them:
Preheat the oven to 425F degrees and roast the sweet potatoes whole until just tender – 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.
Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take out the mix, it should be sticky rather than really wet. Add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).
Reheat the oven to 400. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafilly looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.
At 53 years old, I’m your fierce advocate.
