I am the master of cooking failures. There- I said it. I am TERRIBLE. I think of something and realize I need a certain thing I don’t have. Therefore, I just use something I already have, and if I’m lucky, it turns out well. Most recipes I post take multiple errors to fix. This one is a little different.
I originally wanted to make sweet potato balls, but little did I know that the chickpeas had to be more mashed to help everything stick. When they came out of the oven, they immediately fell apart and I was heart broken. I discovered, however, that they tasted amazing as a side salad. That’s where this comes in! I turned a cooking failure into a completely new recipe, and it’s now one of my staples.
This recipe combines two of my favorite things- roasted chickpeas and sweet potatoes. I adore this combo, and often pair them together in a hodgepodge bowl. That’s why I adore this recipe so much. It is a more complex recipe that requires more time, but ti’s worth it!
INGREDIENTS (Serves 3-4):
1 cup shredded carrots
1 medium sweet potato, grated
1/2 yellow onion, finely chopped
1/2 tsp paprika
1/2 tsp garlic powder
Pre-heat your oven to 450 F. Grate your sweet potato and carrots and combine in a large bowl with the seasonings and onion. In a blender or food processor, pour the chickpeas and blend for two-three seconds. Make sure they’re not mashed all the way, and some are still in a ball formation. Once that is done, transfer to the bowl of vegetables, and mix well. Spray a baking pan with non stick spray and flatten the mixture out. Stick in the pre heated oven for twenty minutes. Once done, take out and let cool for five-ten minutes. Add it to your meal for a delicious side or make it your main entree!
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