Total Time: 2 hours
Active Time: 15 minutes
Yield: about 18-24 (serves 4-6)
2 medium sweet potatoes
1 cup chickpea/garbanzo bean flour
1 teaspoon chili flakes/red pepper flakes
1/4 teaspoon ground cumin
2-3 cloves of garlic, minced
2 big handfuls of fresh cilantro, chopped
1 tablespoon lemon or lime juice
1-2 tablespoons extra virgin olive oil
Sea salt and pepper, to taste
Preheat the oven to 400F degrees. Scrub the sweet potatoes and stab in them the aid the cooking/heat venting. Place them on a baking tray in the oven and let them cook for about 45 minutes to 1 hour, or until fork tender.
Allow the potatoes to cool, then peel off the skins. Put the flesh in a mixing bowl with all of the other ingredients and mash with a fork or potato masher until smooth (no large chunks). Take a little taste and adjust accordingly. Maybe it needs more garlic? More salt?
Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies big time).
Reheat the oven to 400F. Using a couple of soup spoons or a tablespoon scooper, place balls on a parchment lined baking sheet. Bake in the oven for around 15-25 minutes, until the bases are golden brown.