Chickpea and Sweet Potato Cakes

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, 1 tea spoon 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 10 minutes. 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.

These are so gorgeous... seasonal, beneficial, balanced, kids love them if you try them with cinnamon instead of cumin/cayenne.. they are easy to prepare; work for lunch boxes too or easy dinner time to have at hand for the family.

Thank you Carlota Ribeiro, Graduate of the Pure Cook’s Training.