1 ½ lbs. sweet potatoes
1 ½ tsp. ground cumin
2 small cloves garlic (chopped)
1 ½ tsp. ground coriander
2 big handfuls of fresh cilantro (chopped)
Juice of half a lemon
Scant cup chickpea flour
Splash of olive oil
Sprinkling of toasted sesame seed
Salt and pepper
Preheat oven to 425°F and roast sweet potatoes until just tender – 45 minutes to 1 hour. Cool and peel.
Put the sweet potatoes, cumin, garlic, ground coriander, cilantro, lemon juice and chickpea flour in a large bowl. Mash until smooth with no large chunks. Refrigerate for up to an hour. Mix should be sticky rather than really wet. If necessary, add a tablespoon or so of chickpea flour (water content of sweet potatoes varies).
Heat oven to 400°F. Scoop mixture with spoon or scoop, shape into ball (as large or small as you prefer) and place on oiled baking sheet. Spray with olive oil, sprinkle with sesame seed, than add salt and pepper to taste.
Bake about 15 minutes until bases of the balls are golden brown.
Play around with size and shape. We like these flattened a little and have browned them in a skillet before baking. Good with soup or as an appetizer.