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Sweet Potato Chickpea Cakes

Sweet Potato Chickpea Cakes with Creamy Kalbi Sauce Dip

Jennifer Katz RDN LDN CC
Prep Time15 mins
Total Time30 mins
12
  • For cakes:
  • 1 ½ cups sweet potato, steamed and mashed
  • 1 14 1/2- ounce can chickpeas, drained
  • 3 tablespoons chickpea flour
  • cup rolled oats
  • ¼ cup Lucky Foods Kalbi Sauce
  • 1 scallion, chopped
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • For Kalbi Sauce creamy dip:
  • ½ cup raw cashews, soaked 1 hour
  • ¼ cup Lucky Foods Kalbi Sauce
  • ¼ cup water
  • 2 tablespoons lime juice
  • 1 pinch cayenne pepper
  • ¼ teaspoon salt
  • Preheat oven to 350℉. Line a baking sheet with parchment paper.
  • Place all ingredients in a food processor. Pulse until mixture is blended but chickpeas still have some texture.
  • Use a small scoop or spoon to shape cakes with about 2 tablespoons of mixture. Arrange on prepared baking sheet.
  • Bake 20 minutes, until lightly browned.
  • While cakes are baking, prepare dip. Place all dip ingredients in a blender and blend until smooth.
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