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Sweet potato and feta bliss balls
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Savoury sweet potato bliss balls with feta and pistachio - a trendy, healthy snack.
Ingredients:
  • 55g (1/3 cup) pistachio kernels
  • 400g sweet potato, peeled, cut into 2-3cm pieces
  • 2 garlic cloves, unpeeled
  • 400g can chickpeas, rinsed, drained
  • 25g (1/4 cup) quinoa flakes
  • 24.00 gm tahini
  • 1.25 gm smoked paprika
  • 60g feta, cut into 1.5cm pieces
Instructions:
  • Preheat your oven to 180°C/160°C fan forced and line 3 baking trays with baking paper. Spread pistachios on one tray and roast for 5 minutes until lightly toasted. Let them cool on a plate, finely chop, and set aside.
  • 1. Preheat the oven to 200°C/180°C fan forced. Arrange sweet potato in a single layer on a prepared tray. Drizzle with olive oil. Roast for 45 minutes, turning once, and add garlic for the last 20 minutes until golden and tender.
  • Arrange the chickpeas in a single layer on the tray. Roast in the oven for about 10 minutes until they are slightly dried. Let them cool to room temperature before using.
  • Combine sweet potato and chickpeas in a food processor until smooth. Remove garlic from skins and add to the mixture along with quinoa, tahini, lemon zest, and paprika. Blend until smooth, scraping down the sides as needed. Season to taste and transfer to a bowl.
  • Form level tablespoonfuls of mixture into balls, press an indentation in the center of each ball and insert a piece of feta cheese. Seal the balls, then coat them lightly with crushed pistachios. Keep the balls in an airtight container in the fridge for up to 4 days.

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