Zesty Chickpea and Sweet Potato Cakes

"a crowd-pleasing heathy entree dish. It should be unique and exciting and flavorful. Do not use quinoa,rice or bell peppers"

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10/27/2024

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

These zesty chickpea and sweet potato cakes are a flavorful, healthy entrée that will captivate your taste buds. Bursting with vibrant spices and herbs, each cake has a crispy exterior and a tender, aromatic center. Perfectly complemented by a creamy avocado tahini sauce, this dish is not only nutritious but also a crowd-pleaser that will leave everyone craving more.

healthy vegan crowd-pleaser flavorful comforting

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Name: Zesty Chickpea and Sweet Potato Cakes
Yield: 8
Ingredients: 2 cups canned chickpeas, rinsed and drained; 2 cups sweet potatoes, cooked and mashed; 1/2 cup grated carrot; 1/2 cup green onions, chopped; 1/4 cup fresh cilantro, chopped; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1/2 tsp cumin; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup whole wheat flour; 2 tbsp olive oil, for frying For the Avocado Tahini Sauce:; 1 ripe avocado; 1/4 cup tahini; 2 tbsp lemon juice; 1 garlic clove, minced; 1/2 tsp salt; Water, as needed for consistency

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