Chickpea & sweet potato koftas

400g orange sweet potato, peeled and diced (you will need 200g cooked sweet potato)

1 small red onion, diced

3 tsp grated fresh ginger

2 tbsp lemon juice

1/2 cup fresh peas

2 tbsp canola oil

1/4 cup cup tahini

1/4 cup low-fat plain yoghurt 

240g can chickpeas, drained, rinsed

2 cloves garlic, chopped

2 tsp cumin seeds

1/4 cup soy flour

2 tbsp plain flour

1 lebanese cucumber

4 pita bread rounds, cut into quarters

1 cup firmly packed fresh mint

1. Cook the sweet potato in boiling water for 10 minutes, or until tender.

Drain. Blend in a food processor with the chickpeas, onion, garlic, ginger,

cumin and lemon juice until smooth.

2. Add the soy flour and process until combined. Stir in the peas.

3. Roll tablespoons of the mixture into balls, then flatten with your hand.

Dip into the flour, shaking off any excess.

4. Heat the oil in a non-stick frying pain. Add the koftas in batches and

cook over medium heat for 3 minutes each side, or until golden brown.

Drain well on crumpled paper towels.

5. Using a vegetable peeler, cut the cucumber into ribbons.

6. Serve the koftas with the pita bread, tahini, yoghurt, mint and cucumber.