So easy. So delicious.
I'm recently trying to accept the fact that my body hates chickpeas and I can't have falafel. So I created these little nuggets of joy using SWEET POTATO and CANNELLINI BEANS!
I'm having these in a pita pocket with salad, hummus and avocado, but they would also be delicious on a salad/ nourish bowl or in a wrap.
Everyone needs to make these, take a photo and then tag me at @the.happiesthealthyproject.
They are SO good.
Side note; Yes, of course I'm still eating them with hummus because I'm still semi in denial about the chickpeas.
INGREDIENTS:
400g Tin of Cannellini Beans, drained and rinsed
1 Medium Sweet Potato, boiled and mashed
1 Cup frozen Mixed Veg ( I used peas, corn, capsicum)
1 tsp Onion Powder
1 Tbsp Coconut or Buckwheat Flour
1 Heaped Tbsp Smoked Corn & Hemp Better Being Blend
Salt & Pepper
METHOD:
Preheat oven or Air Fryer to 190C degrees celsius.
In a food processor or high speed blender, blend together the cannellini beans and sweet potato.
Once a smooth consistency is formed, remove from food processor and mix through remaining ingredients.
Roll mixture into small nugget size balls and place on baking a lined baking tray in the oven
Cook in oven for 30 minutes, or until crispy on the outside.
NOTE: You can also use a line air fryer, cook for 20 minutes.
