Categories: main dish

Ingredients

• 1/2 tablespoon ground flax seeds + 2 tbsp hot water
• 2 medium sweet potatoes (about 18 ounces, total)
• 2-3 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 cloves garlic, minced or pressed
• 1/8 - 1/2 teaspoon cayenne pepper (to taste)
• 1 teaspoon salt
• 1/4 cup minced parsley
• juice of 1 lemon
• 1 cup chickpea flour or besan
• 1/2 teaspoon baking powder
• sesame seeds (optional)

Directions

1. Mix the flax seeds with two tablespoons hot water and set aside to thicken.

2. Pierce sweet potatoes several times with a fork and place on paper towels in microwave. Microwave on high for 2 minutes, turn over, and then cook for another 2 minutes. Check for tenderness, and if not cooked all the way through, cook in increments of 30 seconds until tender. Set aside to cool until easy to handle; peel and place in a large bowl.

3. Preheat oven to 400F. Mash sweet potatoes well with a masher or a fork. Add the flax mixture, seasonings (including parsley), and lemon juice and stir well. Mix the chickpea flour with the baking powder and add it a little at a time to the sweet potato mixture. Stir until well-combined. Batter should be stiff; if not, add chickpea flour a tablespoon at a time until batter is thick. (If the batter is too stiff to blend in all the flour, add water a tablespoon at a time.)

4. Oil a baking sheet or line it with parchment paper or silicone baking mat. Use a cookie scoop or rounded tablespoon to make about 20-22 little mounds of dough on the baking sheet (dipping the scoop in water every now and then will help prevent the dough from sticking to it). Flatten the balls to about 1/2-inch thick and 1 1/2-inches wide. Sprinkle with sesame seeds, if desired.

5. Bake for 20-25 minutes, until bottoms are medium brown. Serve hot with yogurt-tahini sauce. These keep well and can be reheated briefly in the microwave.

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