Chickpea and Sweet Potato Koftas
Ingredients
- 400g orange sweet potato (kumera), peeled and diced (you will need 200g cooked sweet potato)
- 240g can chickpeas, drained, rinsed
- 1 small red onion, diced
- 2 cloves garlic, chopped
- 3 teaspoons grated fresh ginger
- 2 teaspoons cumin seeds
- 2 tablespoons lemon juice
- ¼ cup soy flour
- ½ cup fresh peas
- 2 tablespoons plain flour
- 2 tablespoons canola oil
- 1 lebanese cucumber
- 4 pita bread rounds, cut into quarters
- ¼ cup tahini
- ¼ cup low-fat plain yoghurt
- 1 cup firmly packed fresh mint
- Cook the sweet potato in boiling water for 10 minutes, or until tender. Drain. Blend in a food processor with the chickpeas, onion, garlic, ginger, cumin and lemon juice until smooth.
- Add the soy flour and process until combined. Stir in the peas.
- Roll tablespoons of the mixture into balls, then flatten with your hand. Dip into the flour, shaking off any excess.
- Heat the oil in a non-stick frying pan. Add the koftas in batches and cook over medium heat for 3 minutes each side, or until golden brown. Drain well on crumpled paper towels.
- Using a vegetable peeler, cut the cucumber into ribbons.
- Serve the koftas with the pita bread, tahini, yoghurt, mint and cucumber.
Serves 4-6
Preparation time: 20 minutes
Total cooking time: 30 minutes