Makes 4

Ingredients

• ½ cup sweet potato, skin on and diced •
• 1 tsp coconut oil •
• 1 tbsp red onion, finely chopped •
• 1 garlic clove, crushed •
• ¼ tsp turmeric •
• ¼ tsp cumin •
• ½ tsp red chile pepper, finely chopped •
• ¼ cup chickpeas, ready to eat •
• 1 tbsp lemon juice • ½ tbsp tahini •
• 1 tbsp cilantro, chopped •
• Salt and pepper to taste

Directions

Preheat the oven to 400°F (200°C).
Steam the sweet potato for 10–15 minutes until soft.
Heat the oil in a frying pan over medium heat and cook the onions and garlic until smooth.

Add the spices, then cook for 2 minutes.
Put the chickpeas, potato, lemon juice, tahini, and cilantro in a food processor and pulse until roughly combined.

Transfer to a bowl with the spicy onion mixture and combine.
Season with salt and pepper.
Roll the mix into four balls, put on a baking pan, and bake for 20 minutes.

Let cool on a wire rack to firm up before serving.