Name: Sweet potato bites with tahini dip
Prep time: 15 min
Total time: 15 min
Yield: MAKES 12-15 BALLS serving
Cuisine: Ingredients
Ingredients: 1 sweet potato baked; 400 g canned chickpeas rinsed, drained; 125 ml fresh parsley chopped; 1 ml cayenne pepper; 15 ml cumin ground; 10 ml coriander ground; 1 garlic cloves, minced; salt and freshly ground black pepper to taste; oil for deep frying; 60 ml tahini; 125 ml plain yoghurt double cream; 15 ml lemon juice; ½ garlic cloves, minced; fresh mint chopped; salt and freshly ground black pepper

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Ingredients (15)

1	sweet potato — baked
400 g	canned chickpeas — rinsed, drained
125 ml	fresh parsley — chopped
1 ml	cayenne pepper
15 ml	cumin — ground
10 ml	coriander — ground
1	garlic — cloves, minced
	salt and freshly ground black pepper — to taste
	oil — for deep frying
60 ml	tahini
125 ml	plain yoghurt — double cream
15 ml	lemon juice
½	garlic — cloves, minced
	fresh mint — chopped
	salt and freshly ground black pepper

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Method:

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.