Purple Sweet potato chickpea cakes

Purple sweet potato

Chickpea

Almond meal

Chickpea flour

Agave

Dash no salt seasoning

Garlic powder

Onion powder

Ingredients

- 1 large purple sweet potato (about 8 oz), peeled and diced

- 1 cup cooked chickpeas, drained and rinsed

- 1/2 cup almond meal

- 1/4 cup chickpea flour

- 1 tbsp agave syrup

- 1/2 tsp no salt seasoning blend

- 1/2 tsp garlic powder

- 1/2 tsp onion powder

- 1 tbsp olive oil (for cooking)

Instructions

1. Boil the diced purple sweet potato until tender, about 15 minutes.

2. Transfer the boiled sweet potato to a blender along with the cooked chickpeas and blend until combined but still slightly chunky.

3. Pour the mixture into a bowl and stir in the almond meal, chickpea flour, agave syrup, no salt seasoning, garlic powder, and onion powder until a thick batter forms.

4. Shape the mixture into small patties, about 2-3 inches in diameter.

5. Heat the olive oil in a non-stick skillet over medium heat.

6. Cook the patties for 4-5 minutes on each side, or until golden brown and crispy on the outside.

7. Remove the cakes from the skillet and let them cool slightly before serving.

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