This was an eye opener really, very easy, cheap to make, adaptable, with ingredients full of vitality and compared to the small quantities you get from a shop brought packet a huge amount, delightful to prepare, for family, community or festival food, tasted wonderful. This recipe in its original form is one that comes from ‘Trinity’s kitchen’, super super recipes posted on part of the ‘open hand’ website.
Makes: 18 balls Preparation: 15 minutes Cooking: 30 minutes
240 g Chickpeas = 1 tin drained
300 g sweet potatoes
2 large garlic cloves
1 handful fresh coriander leaves( I substituted thyme and oregano because that’s what I had to hand).
1/4 teaspoon ground cardamom(I substituted mix of nutmeg, cinnamon, clove and madras curry powder) again that’s what I had available.
1 heaped teaspoon ground turmeric
2 heaped teaspoons ground coriander( I ground coriander seeds I had and just added 1 teaspoon as hub not such a fan of coriander)
1 heaped teaspoon ground cumin
2 tablespoons olive oil
1 teaspoon sea salt
2 tablespoons gram flour (chickpea flour) Extra gram flour for rolling. (I used spelt flour, all I had).
Scrub and chop sweet potato and boil in skin until soft, approx 10 minutes. Drain and place in mixing bowl.
Crush garlic and chop along with the coriander leaves or chosen leaves as small as you can with a sharp knife.
Add all the ingredients together except the flour.
With a hand blender, easiest method, or a potato masher, more rustic result, or in a processor, more fiddly as you have to keep scraping down the sides to loosen the mixture, blend until the mixture is broken down, it does not need to be totally smooth.
Once blended add the flour and mix in with a spoon.
It can be left half an hour or half a day to firm up a little or can be used straight away. The mixture should be pliable and easy to roll into a ball in your hands. Take a heaped teaspoon worth of mixture and roll into a small ball with your hands. If your mixture is too soft add extra flour to roll in.
Place on a lightly oiled baking tray and bake in preheated oven gas mark 6 or 7 (200 C to 22 C) for 30 minutes or until tanned.