I love this recipe. It’s like the healthier version of falafel, but baked. I wish I could bottle of the smell coming from my kitchen while baking these things. I would be a very wealthy woman indeed. The great thing about this recipe is that it’s simple, quick, versatile, and healthy. If you don’t want to make meatless meatball versions, you can always make sweet potato chickpea burgers instead. See, I told you this recipe was versatile! Let’s dig in!
Sweet Potato Chickpea Balls
Makes: 4 servings
(Recipe Adapted from: www.self.com )
1 1/4 cups dried chickpeas, cooked and drained
3 tablespoons tahini
1/4 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 tsp paprika
1/2 tsp garlic powder
1 small sweet potato, peeled and grated
1 cup panko crumbs
- Preheat oven to 375 degrees.
- Rinse and drain chickpeas if using canned version. Toss all ingredients except grated sweet potato and panko crumbs into a blender or food processor. Blend until ingredients form a paste. Texture should be similar to cookie dough. Feel free to leave some of mixture chunky depending on your preference.
- Pour mixture into a bowl and mix in sweet potato.
- Once mixture is combined, divide into 4 portions.
- Then divide each single portion into four small balls. You will have 16 balls when done.
- Pour panko crumbs into small bowl and roll and press each chickpea ball in the crumbs being sure to coat each one evenly.
- Line a baking sheet with aluminum foil or parchment paper. If you don’t have either, lightly coat the pan with cooking spray or any oil you have on hand.
- Place each chickpea on the sheet, about one inch apart and bake for 15-20 minutes or until golden brown. Turn baking sheet halfway through cooking time.
Hummus (see my Cucumber Hummus recipe)
Top off a plate of spaghetti squash with these babies.
Have as a side dish
Serve as an appetizer
Stuff inside of whole grain pita/wrap with plenty of veggies and a healthy sauce.