Sweet potato bites with tahini dip

Drum
MAKES 12-15 BALLS serving Prep: 15 mins

Inexpensive sweet potatoes are considered a super-food – and there are loads of delicious dishes you can make with them

By Carmen Petersen August 14 2018
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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.



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