Chickpea And Sweet Potato Koftas
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 30-60 minutes
Ingredients:
3/4 pound sweet potato or yam
1 1/2 cup chickpeas, cooked
1 clove garlic
2 scallions, cut into 1" pieces
2 teaspoons cumin seed, lightly toasted
1 tablespoon fresh ginger root, minced
1 teaspoon salt
2 tablespoons fresh lemon juice
freshly ground black pepper, to taste
6 tablespoons unbleached flour
1 cup peas
vegetable oil or olive oil, for sauteing
Directions:
Peel and dice the sweet potato or yam, and cook it in boiling water until soft--about 10 minutes, depending on the size of the pieces. Drain well. (Or cook the whole sweet potato in the microwave until soft, then peel.) You should have about 1 1/2 cups of cooked sweet potato. Transfer to a food processor.
Add all the other ingredients, except the flour, peas and oil. Puree until fairly smooth. (The mixture might be very thick, depending on the sweet potato or yam, so be patient with this process.) Transfer to a bowl.
Stir in the flour until it is thoroughly incorporated, then gently stir in the peas. Form into large or small patties. To make them uniform or professional looking, use a 1/4-cup-capacity ice cream scoop or a 1/4-cup measure to scoop up the mixture. Then pat each one down until it is about 1/2-inch thick and 2 1/2 inches in diameter.
Place a skillet over medium heat and add a little bit of oil. When the oil is very hot, add the patties and saute for about 8 to 10 minutes on each side, or until lightly browned and heated through. Serve hot, warm or at room temperature.
Cook's Notes: If you use frozen chickpeas, you do not need to defrost them first.
Recipe Location: https://www.cdkitchen.com/recipes/recs/319/Chickpea-And-Sweet-Potato-Koft82144.shtml
Recipe ID: 52928
Nutrition:
per serving: 414 calories, 5g fat, 76g carbohydrates, 19g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.