• Home
  • Beans
  • Chickpea And Sweet Potato Koftas Reduced
0 0
Chickpea And Sweet Potato Koftas Reduced

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 medium sweet potatoes or 1 medium yam
1 (15 ounce) can cooked chickpeas, rinsed and drained
1 large garlic clove
2 scallions, cut into 1-inch pieces
2 teaspoons lightly toasted cumin seeds
1 tablespoon minced fresh ginger
1 teaspoon salt
2 tablespoons fresh lemon juice
fresh ground black pepper
6 tablespoons unbleached white flour
1 cup peas
vegetable oil, for sauteeing

Nutritional information

58.2
Calories
3 g
Calories From Fat
0.4 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
230.5 mg
Sodium
11.6 g
Carbs
2.1 g
Dietary Fiber
1 g
Sugars
2.3 g
Protein
832g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chickpea And Sweet Potato Koftas Reduced

Features:
    Cuisine:

    The 4 stars is from my husband. Dough was too soft, and it was difficult to form patties. Tasted good, but not especially. We ate with Recipe #69516 its sauce on the koftas made a big difference. I would have rated 3 stars, sorry...

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Chickpea and Sweet Potato Koftas (Reduced Fat), From Mollie Katzen’s Vegetable Heaven: Koftas are little patties or balls made from ground or mashed vegetables In traditional Indian cooking, they are usually deep-fried, and served in a creamy, savory sauce In this recipe, the koftas are shaped into patties, similar to falafel, and sauted or baked, instead of deep-fried These delicious little koftas are also quite prettya deep shade of golden yellow, punctuated by nuggets of bright green peas For a great lunch, serve them in pita, with minced tomatoes and Mediterranean Yogurt , The 4 stars is from my husband Dough was too soft, and it was difficult to form patties Tasted good, but not especially We ate with Recipe #69516 its sauce on the koftas made a big difference I would have rated 3 stars, sorry , These were great! They are quite easy to make and taste lovely used cumin powder instead of the seeds and omitted the scallions as I didn’t have any Thanks!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    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. You Should Have About 1 1/2 Cups of Cooked Sweet Potato. Transfer to a Food Processor.

    2
    Done

    Add All Other Ingredients, Except the Flour, Peas, and Oil. Pure 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.

    3
    Done

    Stir in the Flour Until Thoroughly Incorporated, Then Gently Stir in the Peas. Form Into Large or Small Patties. to Make Them Really Uniform and Professional Looking, Use a 1/4-Cup-Capacity Ice Cream Scoop or a 1/4-Cup Measure to Scoop Up Portions of the Mixture, Then Pat Each One Down Until It Is About 1/2-Inch Thick and 2 1/2 Inches in Diameter.

    4
    Done

    Place a Skillet Over Medium Heat and Add a Little Bit of Oil. When the Oil Is Really Hot, Add the Patties, and Saut For About 8 to 10 Minutes on Each Side, or Until Lightly Browned and Heated Through. Serve Hot, Warm, or at Room Temperature.

    Avatar Of Kiana Blackburn

    Kiana Blackburn

    Dessert diva specializing in sweet treats that are both elegant and delicious.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Garlic Cheese Grits
    Featured Image
    next
    Russian Radish- Tomato-Mint Salad
    Featured Image
    previous
    Garlic Cheese Grits
    Featured Image
    next
    Russian Radish- Tomato-Mint Salad

    Add Your Comment

    14 − 5 =