Chickpea And Sweet Potato Patties Recipes

SWEET POTATO CHICKPEA PATTIES (BLW)

Steps:

• Dry roast the chickpea flour in a small dry skillet, until fragrant and begins to change colour (about 5 minutes). Set aside in a small bowl.
• Wash the sweet potato, pierce with a fork and wrap with a damp paper towel. Microwave on high for 8-9 minutes. Start with 4 minutes and then do an additional 4-5 minutes.
• Carefully cut the sweet potato in half and scoop out the flesh and set it aside.
• Drain and add half a cup of chickpeas to the food processor. Pulse until it breaks down to a coarse texture. Add in curry powder, cumin powder, turmeric powder, flax egg, chickpea flour, nutritional yeast. Pulse a few more times till everything is well blended.
• Let the mixture set in the fridge for about 30 minutes, this will make it easier to shape.
• Preheat the oven to 350 F. Line a baking tray with parchment.
• Lightly grease your hands and shape the mixture into patties. Transfer the patties to the baking tray and brush with olive oil. Bake for 10 - 15 minutes until lightly golden, flipping halfway through.
• While the patties are in the oven, add all the sauce ingredients to a blender and blend to form a smooth sauce.
• Serve patties warm or at room temperature along with the dipping sauce.

CHICKPEA AND SWEET POTATO PATTIES

Steps:

• Cook sweet potatoes in boiling water until soft. Drain. Transfer to a food processor.
• Add chickpeas, scallions, garlic, cumin, ginger, lemon juice, salt and pepper. Puree until smooth.
• Transfer to a bowl and stir in bread flour and whole wheat flour. Then stir in frozen peas. Form into patties about 1/2-inch thick and 2 1/2 inches in diameter.
• Over medium heat, heat oil in a skillet. Add the patties and cook until lightly browned on each side and heated through, about 10 minutes.

SWEET POTATO AND CHICKPEA PATTIES

Steps:

• Place sweet potato on a microwave-safe plate in a single layer, cover and microwave on high for about 4 minutes or until just tender.
• Transfer to a bowl, add chickpeas and mash until almost smooth.
• Add the couscous, garam masala, garlic, egg salt and pepper.
• Using damp hands, form into 8 patties about 3/4 inch thick.
• Heat the oil in a non-stick pan over medium heat and cook patties 3-4 minutes each side or until golden and heated through.
• Combine yoghurt and chutney in a small bowl. Serve patties with mango yoghurt and salad leaves.

CURRIED SWEET POTATO AND CHICKPEA PATTIES

Steps:

• Pierce the sweet potatoes and then place on a microwavable plate in the microwave on high for 10 minutes.
• Finely dice the onion and fry in a large frying pan on medium heat. After a few minutes add crushed garlic and cook for a couple more minutes.
• Add the curry powder, garam masala, salt and chilli and cook for 30 seconds until fragrant.
• Drain the chickpeas and mash with the back of a fork in a bowl until roughly mashed, you can leave some whole for texture.
• Check the sweet potatoes are soft all the way through, if not cook for a few more minutes.
• Remove the sweet potatoes from the microwave and carefully slice open length ways. Scoop out the flesh, place in a bowl and mash until soft.
• Add the mashed chickpeas, onion and spices, flax eggs, chopped coriander, chickpea flour and nutritional yeast. Mix well.
• Wipe the frying pan clean and heat some oil. Take a tbsp of the patty mixture, roll into a bowl and press down gently to form a patty shape.
• Fry for a few minutes on each side until golden brown. I was able to fry 4-5 at a time.
• Keep cooked patties in the oven on a low heat to keep warm.
• Serve with mango chutney, yoghurt raita or your favourite curry!

VEGAN SWEET POTATO CHICKPEA CURRY

Steps:

• Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
• Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

CHICKPEA AND SWEET POTATO KOFTAS (REDUCED FAT)

Steps:

• Peel and dice the sweet potato or yam, and cook it in boiling water until soft (about 10 minutes, depending on the size of the pieces). Drain well. You should have about 1 1/2 cups of cooked sweet potato. Transfer to a food processor.
• Add all other ingredients, except the flour, peas, and oil. Purée until fairly smooth. (The mixture might be very thick, depending on the sweet potato or yam, so be patient with this process.) Transfer to a bowl.
• Stir in the flour until thoroughly incorporated, then gently stir in the peas. Form into large or small patties. To make them really uniform and professional looking, use a 1/4-cup-capacity ice cream scoop or a 1/4-cup measure to scoop up portions of the mixture, then pat each one down until it is about 1/2-inch thick and 2 1/2 inches in diameter.
• Place a skillet over medium heat and add a little bit of oil. When the oil is really hot, add the patties, and sauté for about 8 to 10 minutes on each side, or until lightly browned and heated through. Serve hot, warm, or at room temperature.

SWEET POTATO AND CHICKPEA MASALA

Steps:

• Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
• Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
• Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
• Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.