This recipe for Vegan Sweet Potato and Chickpea Balls is a favorite from my grandmother’s kitchen, celebrated for its wholesome flavors and hearty satisfaction. Not only is this dish vegan, but it’s also nutritious, easy to prepare, and packed with delicious flavors that everyone will love. It’s perfect for a quick weeknight dinner or a healthy weekend meal.

Full Recipe:

Ingredients

For the Sweet Potatoes:

• 2 large sweet potatoes: Peel and cut into slices. Sweet potatoes are rich in vitamins and offer a natural sweetness that complements the savory chickpea balls.
• 1 tbsp olive oil: Used for roasting and adding a rich flavor to the sweet potatoes.
• 1 tsp garlic flakes: Adds a burst of garlic flavor without the need for fresh garlic.
• 1 tsp ground cumin: Provides a warm, earthy flavor.
• 1 tsp paprika: Adds a subtle smokiness.
• Salt to taste: Enhances all the flavors.

For the Chickpea Balls:

• 1 onion: Chopped to add a savory base.
• 1 garlic clove: Minced for an aromatic punch.
• 1 carrot: Grated for sweetness and texture.
• 220g (8oz) mushrooms: Finely chopped to add umami and moisture.
• 400g (1 tin) chickpeas: Mashed; the main ingredient for protein and texture.
• 40g (1/2 cup) oat flour: Acts as a binder for the chickpea balls.
• 1 tsp ground cumin: Reinforces the flavor profile.
• 1 tsp paprika: Complements the sweet and savory elements.
• 1 tsp ground coriander: Adds a fresh, citrusy note.
• Salt to taste: For seasoning.
• 25g fresh dill: Chopped to add a refreshing herbal note.

Cooking Tips

1. Herbs and Spices: Feel free to experiment with additional herbs and spices according to your taste preferences. Fresh herbs like basil or cilantro can add a new dimension.
2. Tofu Alternative: If you prefer, you can use mashed tofu instead of chickpeas for a different texture and flavor profile.
3. Oat Flour Substitute: In case you don’t have oat flour, use all-purpose flour or ground oats as a substitute.
4. Sweet Potatoes: Make sure to cut the sweet potatoes into even slices to ensure they cook uniformly.

Method:

Step 1: Prepare the Sweet Potatoes

1. Peel and cut the 2 sweet potatoes into slices.
2. Place the sweet potato slices in a large mixing bowl.
3. Add 1 tbsp oil, 1 tsp garlic flakes, 1 tsp ground cumin, 1 tsp paprika, and salt to taste.
4. Mix well to coat the sweet potatoes evenly with the seasoning. Set aside.

Step 2: Cook the Vegetables

1. Heat a little oil in a skillet over medium heat.
2. Chop 1 onion and 1 garlic clove and add them to the skillet.
3. Cook for about 5 minutes, stirring occasionally until the onions become soft and translucent.
4. Grate 1 carrot and finely chop 220g (8oz) mushrooms. Add them to the skillet.
5. Continue cooking for about 10 minutes, until the mushrooms release their moisture and the vegetables are well-cooked.

Step 3: Prepare the Chickpea Balls

1. In a mixing bowl, mash 400g (1 tin) chickpeas using a fork.
2. Add the cooked vegetable mixture from the skillet to the mashed chickpeas.
3. Add 40g (1/2 cup) oat flour, 1 tsp ground cumin, 1 tsp paprika, 1 tsp ground coriander, and salt.
4. Chop 25g fresh dill and add it to the mixture.
5. Mix everything together until well-combined.
6. Transfer the mixture to the fridge and let it chill for about 20 minutes. This will help the chickpea balls hold their shape.

Step 4: Assemble and Bake

1. Preheat your oven to 390°F (180°C).
2. Spray a baking dish with a little oil.
3. Shape the chickpea mixture into small balls and place them in the baking dish.
4. Arrange the seasoned sweet potato slices around the chickpea balls.
5. Cover the dish with foil to prevent the sweet potatoes from drying out.
6. Bake in the preheated oven for about 30 minutes.

Serving Suggestions:

Serve this delicious dish with salsa sauce, chutney, or a simple vegetable gravy. It pairs beautifully with a fresh salad or steamed greens. You can also enjoy it with a dollop of vegan yogurt or your favorite dipping sauce.

 

Storage Tips:

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the chickpea balls and sweet potatoes separately in freezer-safe containers for up to 1 month. To reheat, bake in the oven until warmed through.

Nutritional Information (per serving):

• Calories: 300 kcal
• Protein: 10g
• Carbohydrates: 45g
• Fat: 10g
• Fiber: 9g
• Sugar: 8g

Conclusion:

This simple and wholesome sweet potato and chickpea ball recipe is a delightful dish that brings comfort and flavor to the table. Inspired by my grandmother’s timeless cooking, this recipe is not only vegan but also versatile and nutritious. Whether you’re cooking for yourself or sharing with loved ones, this dish will surely impress and satisfy everyone at the table. Enjoy!