Zesty Chickpea and Sweet Potato Cakes

Name: Zesty Chickpea and Sweet Potato Cakes
Yield: 8
Ingredients: 2 cups canned chickpeas, rinsed and drained; 2 cups sweet potatoes, cooked and mashed; 1/2 cup grated carrot; 1/2 cup green onions, chopped; 1/4 cup fresh cilantro, chopped; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1/2 tsp cumin; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup whole wheat flour; 2 tbsp olive oil, for frying For the Avocado Tahini Sauce:; 1 ripe avocado; 1/4 cup tahini; 2 tbsp lemon juice; 1 garlic clove, minced; 1/2 tsp salt; Water, as needed for consistency

Nutrition Facts

Per serving · recipe makes 8

Servings

Calories

14% of a 2,000 cal day

275KCAL

Protein

7g15%

% DAILY VALUE

Total Fat13g

17%

Saturated2g

Unsaturated11g

—

Total Carbs34g

12%

Fiber8g

29%

Total Sugars7g

—

incl. Added Sugars0g

Starch19g

—

Sodium407mg

18%

% Daily Value is based on a 2,000 calorie day.

Golden pan-fried cakes made from spiced chickpeas and sweet potato with crispy exteriors and tender centers. Served with creamy avocado tahini sauce, they're hearty and full of bold spice. A nutritious, crowd-pleasing vegan main.

Ingredients

8 SERVINGS

2 cupscanned chickpeas — rinsed, drained
2 cupssweet potatoes — cooked, mashed
½ cupgrated carrot
½ cupgreen onions — chopped
¼ cupfresh cilantro
1 tspgarlic powder
1 tsponion powder
1 tspsmoked paprika
½ tspcumin
½ tspsalt
¼ tspblack pepper
½ cupwhole wheat flour
2 tbspolive oil — for frying
1ripe avocado
¼ cuptahini
2 tbsplemon juice
1garlic clove — minced
½ tspsalt
Water — as needed

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Method

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mainbeans

Nutrition is estimated by Chive from the ingredients above, per serving.

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