- ½ cup crushed macadamia nuts (can substitute with any nut or seed)
- 2 medium orange sweet potatoes
- 2 garlic cloves
- 400g chickpeas (drained and rinsed)
- ¼ cup coconut flour
- 2 tbsp tahini
- 2 tsp lemon zest
- 1 tbsp nutritional yeast
- 1 tbsp cumin
- 1 tsp onion powder
- 1 tsp salt
Pre-heat the oven to 190ºC.
Peel and chop the sweet potato into chunks and roast for 45 minutes until soft.
Oven-bake chickpeas with the sweet potato in the oven for the last 10 minutes. Toast macadamia nuts in a pan until golden brown and set aside to cool.
Add all the ingredients to a high-speed blender and blend until smooth.
Roll into balls (approx. 3.5cm diameter) and serve.
Image and recipe courtesy of The Honest Grazer.