Preheat the oven to 425F and roast the sweet potatoes whole until just tender (45 minutes to 1 hour). Turn off oven, leave the potatoes to cool, then peel.
In large bowl, add sweet potatoes, cumin, garlic, coriander, cilantro, lemon juice, and chickpea flour. Mash until smooth with no large chunks.
Cool bowl of mix: 1 hour in refrigerator or 20-30 minutes in freezer. When removed, mix should be sticky, not wet. Add 1 Tbsp chickpea flour if necessary.
Preheat oven to 400F. Oil baking sheet.
Shape mix into 1-inch balls (using scoop or two spoons). Place on baking sheet. Sprinkle sesame seeds on top. Bake 15 minutes, until the bases are golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (13g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 56 (78%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 75mg||3 %|
|Potassium 56.5mg||1 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 1.4g|
|Protein 2.1g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 72
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