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Sweet potato bites with tahini dip


Sweet potato bites with tahini dip

Ingredients 15
Servings MAKES 12-15 BALLS
Time 15 MIN

Ingredients

  • 1
    medium sweet potato, baked
  • 400
    g
    can of chickpeas, rinsed and drained
  • 125
    ml
    chopped fresh parsley
  • 1
    ml
    cayenne pepper
  • 15
    ml
    ground cumin
  • 10
    ml
    ground coriander
  • 1
    garlic clove, minced
  • salt and pepper to taste
  • oil for deep frying
  • 60
    ml
    tahini
  • 125
    ml
    double-cream plain yoghurt
  • 15
    ml
    lemon juice
  • ½
    garlic clove, minced
  • small handful of fresh mint, chopped
  • salt and pepper
 

Method

3-5 MIN A BATCH
 

Put the sweet potato and chickpeas in a large bowl. Mash coarsely. Add the parsley, spices and garlic and mix well. Season with salt and pepper and mix to combine.

Refrigerate the mixture for 15 minutes then roll into small balls, using a 15ml (1T) measuring spoon to keep the size consistent. 

Heat the oil over medium-high heat and fry the balls in batches for 3-5 minutes until golden brown. Drain on a paper towel.

DIP

Combine all the ingredients, except for the salt and pepper, in a bowl. Stir well and season with salt and pepper. Serve with the sweet potato balls.

 

Read more on: sweet potatoes
 

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