Our Mindful Mind

-2 large sweet potatoes

-1 large carrot

-400g/1 tin of chickpeas

-2 tablespoons Olive Oil

-1 tablespoon Cumin

-1 Tablespoon Tumeric

-1 Teaspoon Paprika

-1 Tablespoon Tahihi

-Handful of fresh coriander or parsley chopped

-Salt and pepper to season

-Preheat oven to 180C/Gas Mark 4

-Dust an oven dish with buckwheat flour or chickpea flour or brown rice flour

-Peel the sweet potatoes and carrot and roughly chop into chunks

-Steam the sweet potato and carrot until soft and cooked

-Mix/stir in a small bowl the olive oil, tahini, cumin, tumeric, paprika, a pinch of salt and pepper into a paste

-Add the steamed sweet potato, carrot and above paste into a food processor and blend

-Add to the food processor the chick peas and chopped herbs, gently blend but leave some bits of chickpea as mini chunks

-Take tablespoon scoops and roll into 12 balls, roll in buckwheat flour to help the outside crisp up and not stick to the dish

-Place in a cooking dish and bake for 40 mins or until slightly browned  and crisp on the outside

-Can be eaten warm or cold and can be frozen for later too