Spiced Chickpea and Sweet Potato Tikki

These Spiced Chickpea and Sweet Potato Tikkis are a delightful fusion of Indian flavors and modern cooking techniques. Crispy on the outside and soft on the inside, they combine the earthiness of chickpeas with the sweetness of roasted sweet potatoes, enhanced by fragrant spices. Perfect as a snack or appetizer, these tikkis are entirely plant-based, making them suitable for vegetarians and vegans alike.

Ingredients:

• 1 cup cooked chickpeas, mashed
• 1 medium sweet potato, roasted and mashed
• 1/2 cup breadcrumbs (gluten-free if needed)
• 1/4 cup finely chopped onion
• 1/4 cup fresh coriander leaves, chopped
• 1-2 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Oil for frying

Instructions:

1. In a large mixing bowl, combine the mashed chickpeas, roasted sweet potato, breadcrumbs, chopped onion, coriander leaves, green chilies, ginger-garlic paste, garam masala, cumin powder, turmeric powder, and salt.
2. Mix well until all ingredients are fully incorporated. Adjust seasoning if necessary.
3. Form the mixture into small patties (tikkis) about 2-3 inches in diameter.
4. Heat oil in a pan over medium heat. Once hot, carefully place the tikkis in the pan, ensuring not to overcrowd.
5. Fry for about 3-4 minutes on each side or until golden brown and crispy.
6. Remove from the pan and place on paper towels to drain excess oil.
7. Serve hot with mint chutney or tamarind sauce.