|1.5 cup||corn — char grilled|
|1||large sweet potato — grated|
|1 cup||baby marrow — grated|
|1 cup||chickpea flour — sifted|
|1||spring onion — finely chopped|
|1/2 cup||brown rice flour|
|1/4 cup||fresh coriander — finely chopped|
|1||lime — juiced|
|1 tbsp||pickled jalapeños — chopped plus 1 tbsp jalapeno pickle brine|
|2 tsp||onion powder|
|2 tsp||ground cumin|
|1 tsp||smoked paprika|
|1/2 tsp||baking soda|
|1/2 tsp||apple cider vinegar|
|generous pinch||pink Himalayan salt and pepper|
Add corn, sweet potato, zucchini, spring onion, red onion, coriander, jalapeno pickles, jalapeno brine, lime juice, onion powder, ground cumin, smoked paprika, salt and black pepper to a mixing bowl. Mix well.
In a separate bowl, add the chickpea flour, baking soda and apple cider vinegar on top of the baking soda so that it activates it. Then slowly add the water so that you form a nice paste without lumps, keep adding the water until the mixture is well combined. You can use a whisk to remove any lumps.
Add the chickpea mixture to the veggies and combine well. Add the brown rice flour to the mixture, make sure everything is well combined and let sit for 10-15 min.
Wet your hands and shape the mixture into small balls or desired shapes.
Heat a griddle pan, brush with olive oil to avoid sticking and place the bites onto the pan. Cook for a few min on each side so that they have beautiful char lines. Flip over and brush with olive oil if needed.
Serve hot with lime wedges and your favourite dipping sauce.