I had these Sweet Potato Chickpea Tots while in Napa a few weeks ago. They were so delicious and they are very kid friendly. A great way to sneak some veggies and beans into your kids. The original recipe came from Bellingham Middle School in MA, which is ironically next to the town I grew up in! I made a few changes to the original recipe, and I think they came out great! I topped them with my Homemade BBQ Sauce. I hope you enjoy them as much as we did!
Sweet Potato Chickpea Tots –
This recipe makes a lot of tots, but they do freeze very well. To freeze, simply lay them on a lined baking sheet and place in the freezer. Once frozen, you can pop them into a ziplock bag and freeze them for up to 6 months. These healthy tots are also gluten-free and vegan.
Sweet Potato Chickpea Tots
Sweet Potato Chickpea Tots
Prep time: 10 mins Cook time: 45 mins
Total time: 55 mins
A healthy dinner option for your kids!!
Ingredients
3 medium-sized sweet potatoes, peeled and coarsely shredded
2 cups cooked chickpeas (If using dried chickpeas, cook and save the liquid. If using canned, please do not drain the liquid.
½ cup fresh green onions, chopped
2 cloves garlic, minced
1 tsp smoked paprika
½ tsp onion powder
¼ cup fresh parsley, chopped
Sea salt to taste
Instructions
Preheat oven to 350.
Place the shredded potatoes on a lined baking sheet.
Bake for about 20 minutes. Only until tender. Please be careful not to overcook.
Once the potatoes are done, increase the oven temperature to 400.
In a food processor, puree the chickpeas, INCLUDING the liquid, until smooth.
In a medium mixing bowl, combine the shredded sweet potatoes, pureed chickpeas, green onions, spices and salt.
Cover and refrigerate for 45 minutes to make the tots easier to form.
Using a cookie scoop, form the tots and place each one on a lined baking sheet. Gently flatten each one.
Bake at 400 for 10-12 minutes, or until lightly browned.
Serve warm.
