Sweet Potato Chickpea Patties (BLW)

These sweet potato chickpea patties are the perfect high iron baby led weaning recipe that uses simple ingredients. It is also gluten free and vegetarian!

Course Snack, baby food

Cuisine American

Diet Gluten Free

Prep Time 50

Cook Time 15

Total Time 1 5

Servings patties

Calories 159kcal

Author Abbey Sharp

Ingredients

1 medium sweet potato
¼ teaspoon mild curry powder
¼ teaspoon cumin powder
¼ teaspoon turmeric powder
1 flax egg
½ cup chickpeas
2 tablespoons chickpea flour
2 tablespoons nutritional yeast
1 tablespoon olive oil

Avocado greek yogurt sauce

1/2 an avocado
¼ cup greek yogurt
1 tablespoon olive oil
Zest of 1 lemon
1 teaspoon lemon juice
½ teaspoon cumin powder

Instructions

Dry roast the chickpea flour in a small dry skillet, until fragrant and begins to change colour (about 5 minutes). Set aside in a small bowl.
Wash the sweet potato, pierce with a fork and wrap with a damp paper towel. Microwave on high for 8-9 minutes. Start with 4 minutes and then do an additional 4-5 minutes.
Carefully cut the sweet potato in half and scoop out the flesh and set it aside.
Drain and add half a cup of chickpeas to the food processor. Pulse until it breaks down to a coarse texture. Add the sweet potato flesh and pulse to combine. Add in curry powder, cumin powder, turmeric powder, flax egg, chickpea flour, nutritional yeast. Pulse a few more times till everything is well blended.
Let the mixture set in the fridge for about 30 minutes, this will make it easier to shape.
Preheat the oven to 350 F. Line a baking tray with parchment.
Lightly grease your hands and shape the mixture into patties. Transfer the patties to the baking tray and brush with olive oil. Bake for 10 - 15 minutes until lightly golden, flipping halfway through.
While the patties are in the oven, add all the sauce ingredients to a blender and blend to form a smooth sauce.
Serve patties warm or at room temperature along with the dipping sauce.

Nutrition