These are really yummy and great served with the mint yogurt, but would work with any dip of your choice, replace the yogurt with a non dairy dip to keep these dairy free.
Ingredients
Method
- Add ghee to a frying pan over a medium heat with oil. Add onion
- Fry until lightly golden (this will take about 10 mins, don't be tempted to turn heat up, or you will burn onions)
- Add the garlic, ginger and turmeric and fry for another minute
- Remove from heat and set aside to cool
- Preheat oven to 200c or 400f (gas mark 4)
- Add the chickpeas to a mini food processor with the egg and pulse till smooth.
- Add this to a bowl with the grated sweet potato, onion, ajwain seeds
- Mix to combine
- Line a baking tray with parchment paper and spoon 8 equals sized amounts of the mix onto the tray.
- Spray over the top with top with olive oil spray and bake in the oven for 30 mins, till golden.
- Mix together the yogurt, mint, lemon juice and maple syrup and serve this on the side.
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