Cook time is 1hours 40minutes
Total time is 1hours 40minutes
Serve is for 16 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
16
- 1tablespoons coconut oil
- 1/2 small lemon, juice only
- 85grams dried chickpeas, soaked overnight
- 200grams sweet potato, unpeeled, chopped
- 1/2 red onion, finely chopped
- 2 cloves garlic, crushed
- 1teaspoons ground turmeric
- 1teaspoons ground cumin
- 1 1/2teaspoons red chilli, finely chopped
- 2tablespoons tahini
- 30grams coriander leaves, roughly chopped
Description
Turmeric, chilli, and cumin help fire up your metabolism
Method
Step 1 of 8
Drain the soaked chickpeas and rinse under cold water. Place in a pan with 500ml boiling water, cover, and simmer for around 1 hour until soft.
Step 2 of 8
Steam the chunks of sweet potato for 15 minutes until soft.
Step 3 of 8
While the sweet potato is steaming, heat the oil in a frying pan and gently fry the onion and garlic until soft. Add the turmeric, cumin, and chilli, and fry for a further 2 minutes.
Step 4 of 8
Preheat the oven to 200°C (180°C fan/Gas 6).
Step 5 of 8
Put the chickpeas, sweet potato, lemon juice, tahini, and coriander in a food processor and whizz for about 10 seconds to rough it all up just a little you definitely don't want to over-blitz it.
Step 6 of 8
Tip the contents into a big bowl and add the onion mixture. Season with salt and pepper. Stir well.
Step 7 of 8
Divide the mixture into 16 evenly sized portions and roll into balls with your hands. Place them on a baking tray lined with parchment paper and bake in the preheated oven for 20 minutes.
Step 8 of 8
Remove and leave to cool on a wire rack for a few minutes to harden up before serving hot. Alternatively, serve cold.
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