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.
Nutrition Facts : Calories 159 kcal, Carbohydrate 16 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 29 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
LOW FAT SWEET POTATO AND CHICKPEA CAKES (VEGETARIAN TOO!)
I-N-S-P-I-R-E-D by magazines I do read, This recipe makes for a TERRIFIC feed! Served with chilli, this recipe is SO me! HOPE a review we soon do see!
Provided by mickeydownunder
Categories Vegetable
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- PLACE sweet potatoes on paper towel and place in microwave (About 3 very large); COOL slightly.
- COOK until done (About 25 minutes).
- Finely DICE shallot and coriander.
- DRAIN canned chickpeas and MASH in bowl.
- COMBINE chickpeas, shallot, 2 tbsp parmesan and coriander.
- SCOOP out cooked sweet potato and MASH.
- ADD to chikpeas, shallot and corainder and blend thoroughly.
- BLEND in 2 tbsp flour into mixture and form patties (Makes about 8 - 10 patties).
- Place additional 2 tbsp of parmesan on a flat plate or surface and dip patties onto cheese(both sides).
- PLACE patties on baking paper lined pan and LIGHTLY spray with cooking oil.
- BAKE 30 to 35 minutes.
- NOTE: Can use fat-free cooking spray.
- NOTE: Make sure to make several holes in the sweet potato before putting in microwave; also helps to turn sweet potato over once or twice to ensure even cooking.
- Based on size, I do mine 20 minutes on high, then turn them over for 20 minutes and test; if not done, I do another 10 minutes each side or 5 minutes each size depending on size; You will know it is done when the whole sweet potato is soft; Can use tongs to squeeze -- I use my hands to test:) Hope this helpful hint helps!
- If no microwave, cook sweet potato in 350 F / 180 C degree oven for about an hour.
- NOTE: I served it with Golden Door Chilli -- 300g chillis, 2 tbsp apple cider, 2 tbsp tamari combined in food processor.
- NOTE: If can't find fat-free parmesan, use lowest fat parmesan can find.
- NOTE: Is ok if chickpeas are a little lumpy, but try and get them mashed as much as you can with a fork.
- ENJOY!
Nutrition Facts : Calories 127.3, Fat 0.7, SaturatedFat 0.1, Sodium 194.8, Carbohydrate 26.8, Fiber 4.3, Sugar 2.7, Protein 3.9
CRISPY SWEET POTATOES WITH CHICKPEAS & TAHINI YOGURT
Barbecued sweet potato jackets with a bean and spinach filling, an ideal vegetarian option or make it vegan using a dairy-free yogurt alternative
Provided by Georgina Fuggle
Categories Lunch, Side dish
Time 1h20m
Yield serves 4 as a side
Number Of Ingredients 12
Steps:
- Wrap each potato in foil and put directly on the hot coals of a barbecue for 35-45 mins, depending on the size of the potatoes. Insert a skewer into each one to check that they're cooked. (Alternatively, heat oven to 200C/180C fan/gas 6 and put the foil-wrapped potatoes on a large baking sheet. Bake in the oven for 45 mins-1 hr or until the centre is soft. Once cooked, put under a hot grill for 3 mins until the skin is blackened and crispy.)
- Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the garlic and shallot and fry for 2-3 mins or until softened, then stir the chickpeas into the mixture. Gently warm through for 1 min or so, then add the spinach and leave to wilt. Add the dill.
- Whisk together the lemon juice, zest and remaining olive oil in a small bowl. Season to taste and stir into the chickpea mixture. Gently mash with a potato masher until the chickpeas are slightly crushed. Mix together the yogurt and tahini in another small bowl, and season to taste with salt.
- Split the potatoes open lengthways. Fill with the bean mixture, drizzle over the tahini yogurt and top with the pine nuts and pomegranate seeds.
Nutrition Facts : Calories 535 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 31 grams sugar, Fiber 13 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
SWEET POTATO LOW-FAT HIGH FIBRE COOKIES
Make and share this Sweet Potato Low-Fat High Fibre Cookies recipe from Food.com.
Provided by Maria S.
Categories Dessert
Time 25m
Yield 8 cookies, 8 serving(s)
Number Of Ingredients 5
Steps:
- Take ¼ of a sweet potato, strip the skin off, and mash it down on a plate. Toss the sweet potato in a bowl, and poor half of 1/3 a cup of water inside the bowl. Mix the water with the sweet potato. Then, add the cinnamon and splenda in, and mix. Then, put 1-cup of oatmeal in, mix, and add another half of 1/3 a cup of water, and mix well. You can add more water if needed, but be very careful not to make the mixture to soft.
- After this, pull out a cookie pan, spray it with Pam, make cookies with the batter using your hand, and place them on the pan. It should come out to about 8 cookies.
- Finally, place the pan in the oven for 20 minutes, at 350 degrees. Take the pan out, set the cookies on a plate, let it cool, and eat!
- Enjoy!
- It tastes pretty good, and is a great switch up from ordinary oatmeal. Also, its very portable, so good to take on trips. The only other thing you would need is some protein.
Nutrition Facts : Calories 44.1, Fat 0.6, SaturatedFat 0.1, Sodium 2.8, Carbohydrate 8.1, Fiber 1.1, Sugar 0.7, Protein 1.7
CHICKPEA CAKES
I was the lucky recipient of one of these tasty morsels at dinner out one night, and now we're ALL the lucky recipients of this recipe! :) Even if you're cutting back on sodium, I suggest adding even just a teensy-weensy salt. It really makes a difference. These can be an appetizer and might be nice served them with a yogurt sauce. These also reheat well. I reheat them in my toaster oven. (Prep time and cook time do not include time to bake the potato.)
Provided by GinnyP
Categories Potato
Time 25m
Yield 6-8 cakes
Number Of Ingredients 11
Steps:
- Crumble baked potato; discard skin.
- Saute' onion and spices with 2 T olive oil.
- Combine with the potato and gradually add chickpea flour.
- Adjust seasoning as necessary.
- Form into patties and saute with a little olive oil.
More about "low fat sweet potato and chickpea cakes vegetarian too recipes"
QUICK HEALTHY CHICKPEA CAKES - NEILS HEALTHY MEALS
From neilshealthymeals.com
5/5 (1)Total Time 35 minsCategory DinnerCalories 255 per serving
- Place all of the above ingredients, except the olive oil into a blender and blend until combined. Scrape down the sides of the blender to make sure.
- Scoop out the mixture and form 4 patties, place onto a lightly floured plate, cover with cling film and chill in the fridge for at least 20 minutes to help them bind.
- Heat 1 tbsp olive oil in a frying pan on a high heat and when it's hot fry 2 cakes until golden brown, about 2 minutes on each side. Repeat with the other two cakes.
SWEET POTATO AND CHICKPEA CAKES - HEALTHY LITTLE FOODIES
From healthylittlefoodies.com
4.8/5 (8)Total Time 13 minsCategory Lunch / Main MealCalories 78 per serving
- Heat oil in a frying pan over a medium heat. Add the cakes to the pan and fry for 3 to 4 minutes on each side.
SWEET POTATO CHILI WITH CHICKPEAS - THE ENDLESS MEAL®
From theendlessmeal.com
10 BEST LOW FAT LOW CALORIE SWEET POTATOES RECIPES
From yummly.com
SWEET POTATO RECIPES FOR WEIGHT LOSS — EAT THIS NOT …
From eatthis.com
10 BEST CHICKPEA CAKES RECIPES | YUMMLY
From yummly.com
BEST SWEET POTATO AND CHICKPEA PATTIES RECIPE - FOOD52
From food52.com
Reviews 16Servings 6Cuisine AmericanCategory Side
WILD GARLIC SOUP WITH POTATOES (EASY & VEGAN) - BIANCA ZAPATKA
From biancazapatka.com
SWEET POTATO SOUP - SIMPLE BUT GREAT! | RECIPETIN EATS
From recipetineats.com
BLACK BEAN AND SWEET POTATO CHILI - STOVE TOP + SLOW COOKER
From peasandcrayons.com
23 DELICIOUS VEGAN CHICKPEA RECIPES - PLANT-BASED ON A …
From plantbasedonabudget.com
SPICED SWEET POTATO, CHICKPEA AND CHICKEN BAKE RECIPE
From goodto.com
SWEET POTATO AND CHICKPEA CURRY RECIPE | OLIVEMAGAZINE
From olivemagazine.com
22 BEST IDEAS LOW FAT SWEET POTATO RECIPES - BEST RECIPES IDEAS …
From momsandkitchen.com
LOW-FAT VEGETARIAN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VEGAN FONDUE | THE PICKY EATER
From pickyeaterblog.com
EASY GLUTEN-FREE VEGAN BROWNIES | RAINBOW IN MY KITCHEN
From rainbowinmykitchen.com
CHICKPEA FLOUR CAKE - A SWEET ALTERNATIVE
From asweetalternative.com
CHICKPEA PATTIES - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
LOW-FAT ROASTED SWEET POTATOES | POPSUGAR FITNESS
From popsugar.com
35 EASY LOW FAT VEGETARIAN RECIPES YOU’LL HAVE ON REPEAT
From hurrythefoodup.com
15+ BEST GREEN VEGETABLES: POWERHOUSE GREENS YOU NEED TO KNOW
From simple-veganista.com
HEALTHY CHICKPEA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love