Ingredients
Directions
Preheat oven to 400 degrees F.
In a large saucepan, add the potatoes and enough water to cover them. Heat on high and boil for 10 minutes or until potatoes are tender.
Meanwhile, in a grinder or food processor, grind the ¾ cup dry cashews into a fine meal.
Once the potatoes are cooked, add them and the chickpeas to a large bowl. With a potato masher or fork, mash the potatoes and chickpeas until about 3/4 of the chickpeas are mashed. It's okay to leave the rest whole. The potatoes should be fully mashed (helps the bites stay together).
Add the cashews, cauliflower, green onion, cilantro, curry powder, onion powder, salt, black pepper, and cayenne, if using. Mix together all of the ingredients.
Line a baking sheet with parchment paper.
With a tablespoon, scoop the mixture into your (clean) palm and roll into a ball then place each one on the baking sheet.
Bake for 15 minutes, turn the balls over for even baking, and bake for an additional 15 minutes.
In the meantime, make the sour cream for the cucumber raita: Add the soaked and drained cashews, lemon, apple cider vinegar, salt (if using), and water to a food processor or blender.
Blend until smooth.
Pour sour cream into a medium bowl.
Add the raita ingredients: grated cucumber, grated onion, cilantro, mint, jalapeno, cumin, salt, and pepper (if using).
Stir well.
Serve with chopped cucumber, additional mint or cilantro, and a dash of chili powder or smoked paprika, if desired.
Serve the bites alongside the Cucumber Raita for delicious dipping!
Chef's Notes
Substitutions for the Cucumber Raita
Instead of cilantro use extra mint or replace the cilantro with parsley.
In place of white onion use shallots or yellow onion.
Cooking alternatives
If you have an air fryer, enjoy them air-fried at 400 degrees F for 10 minutes then flip and cook for another 10 minutes.
Other ways to enjoy these bites
Top with vegan yogurt.
Add Super Easy (and Tasty!) Mint Chutney on top or alongside for dipping.
Dip in Creamy Sunflower Curry Sauce.
Ingredients
Directions
Preheat oven to 400 degrees F.
In a large saucepan, add the potatoes and enough water to cover them. Heat on high and boil for 10 minutes or until potatoes are tender.
Meanwhile, in a grinder or food processor, grind the ¾ cup dry cashews into a fine meal.
Once the potatoes are cooked, add them and the chickpeas to a large bowl. With a potato masher or fork, mash the potatoes and chickpeas until about 3/4 of the chickpeas are mashed. It's okay to leave the rest whole. The potatoes should be fully mashed (helps the bites stay together).
Add the cashews, cauliflower, green onion, cilantro, curry powder, onion powder, salt, black pepper, and cayenne, if using. Mix together all of the ingredients.
Line a baking sheet with parchment paper.
With a tablespoon, scoop the mixture into your (clean) palm and roll into a ball then place each one on the baking sheet.
Bake for 15 minutes, turn the balls over for even baking, and bake for an additional 15 minutes.
In the meantime, make the sour cream for the cucumber raita: Add the soaked and drained cashews, lemon, apple cider vinegar, salt (if using), and water to a food processor or blender.
Blend until smooth.
Pour sour cream into a medium bowl.
Add the raita ingredients: grated cucumber, grated onion, cilantro, mint, jalapeno, cumin, salt, and pepper (if using).
Stir well.
Serve with chopped cucumber, additional mint or cilantro, and a dash of chili powder or smoked paprika, if desired.
Serve the bites alongside the Cucumber Raita for delicious dipping!
