Chickpea and Sweet Potato Cakes

The chickpea cakes are lovely and soft and the easiest thing to make.  The recipe also generates the sweet taste that we sometimes crave. This recipe includes many natural sugars that are slowly released into the bloodstream and help ensure a balanced source of energy – now you wouldn’t feel sluggish or tired after eating, and use it as a great snack to eat in mid-afternoon.

The dried oregano is very aromatic, and combined with the toasted sesame gives the cakes a more exciting feel, both in texture and flavour.

Ingredients

• 1 sweet potato
• 1 cup of cooked chickpeas
• Sesame seeds
• Sea salt
• Dry oregano leaves
• Cumin powder
• Cayenne pepper

Preparation method

• Peel the sweet potato and bake it in the oven until very soft
• In a food processor mix the chickpeas, the baked sweet potato, a pinch of salt, 1teaspoon of cumin powder and a pinch of cayenne pepper. The mixture should be soft but dry enough to make the cake shape. When the mixture is ready shape the dough into cakes, round and flat is a good option, and sprinkle them with toasted sesame seeds.

• When the cakes are ready place them in an oven tray to toast, leave for about 10minutes. The outside should be toasted and the inside tender and soft.

• When ready add more sesame seeds if needed and some dry oregano for flavour.

Enjoy!