No matter how you decide to serve these colorful bites they’ll be a hit! Since they’re high in protein and fiber, they make a satisfying and sustainable snack. Since they’re tasty, crunchy and full of color, they also make a fun party appetizer or healthy treat for kids!
Yields4 ServingsPrep Time20 minsCook Time22 minsTotal Time42 mins
Ingredients
2cupssweet potatoes (roughly cut into 1” cubes)
1cupchickpeas (home cooked or BPA-free canned, drained)
3garlic cloves (minced)
2cupsorganic kale (finely chopped)
2tsponion powder
1 ½tspgarlic powder
1tsppaprika (smoked or regular)
1tspground cumin
½tspsalt (optional)
¼tspground black pepper (optional)
1tbspflax meal
Directions
1
Boil the sweet potatoes: Add the sweet potatoes and enough water to cover them to a large stovetop pot. Bring to a boil and cook until the potatoes are tender, about 10 minutes.
2
Meanwhile, add the kale to the colander that you plan to use to drain the potatoes.
3
Once the potatoes are finished cooking, drain them over the kale (just to tenderize the kale).
4
Add the sweet potatoes, kale, and chickpeas to a large bowl and mash with a potato masher or fork until the sweet potatoes and chickpeas are mostly mashed.
5
Add the fresh garlic, onion powder, garlic powder, paprika, and salt and pepper, if using. Stir until combined.
6
Fold in the flax meal.
7
With clean hands, form into bite-size rounds, about 1 ½” in diameter. Place each bite in your air fryer basket or tray. They can touch, but don’t pile them on top of each other. Depending on the size of your air fryer, you may need to do this in two batches.
8
Cook at 380 degrees F for 10–12 minutes until crispy, shaking the basket or tray halfway through.
9
Serve as is or with your favorite plant-based dipping sauce!
Chef's Notes
Substitutions Use purple, red, or Russet potato in place of sweet potato.
Instead of kale, use another type of leafy green like spinach or collards.
Use another white bean in place of chickpeas.
Traditional oven directions Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place the bites evenly distributed on the baking sheet and bake for 30 minutes, flipping halfway through.
Prep Ahead Boil the sweet potatoes ahead of time and store them in an airtight container in the refrigerator for up to two days before making this dish.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 30.
Ingredients
2cupssweet potatoes (roughly cut into 1” cubes)
1cupchickpeas (home cooked or BPA-free canned, drained)
3garlic cloves (minced)
2cupsorganic kale (finely chopped)
2tsponion powder
1 ½tspgarlic powder
1tsppaprika (smoked or regular)
1tspground cumin
½tspsalt (optional)
¼tspground black pepper (optional)
1tbspflax meal
Directions
1
Boil the sweet potatoes: Add the sweet potatoes and enough water to cover them to a large stovetop pot. Bring to a boil and cook until the potatoes are tender, about 10 minutes.
2
Meanwhile, add the kale to the colander that you plan to use to drain the potatoes.
3
Once the potatoes are finished cooking, drain them over the kale (just to tenderize the kale).
4
Add the sweet potatoes, kale, and chickpeas to a large bowl and mash with a potato masher or fork until the sweet potatoes and chickpeas are mostly mashed.
5
Add the fresh garlic, onion powder, garlic powder, paprika, and salt and pepper, if using. Stir until combined.
6
Fold in the flax meal.
7
With clean hands, form into bite-size rounds, about 1 ½” in diameter. Place each bite in your air fryer basket or tray. They can touch, but don’t pile them on top of each other. Depending on the size of your air fryer, you may need to do this in two batches.
8
Cook at 380 degrees F for 10–12 minutes until crispy, shaking the basket or tray halfway through.
9
Serve as is or with your favorite plant-based dipping sauce!
