Step 1Cook the sweet potatoes in the microwave for around 6-7 minutes or until the centre is soft.
Step 2Scoop the potato out and discard the skins.
Step 3Place the potato, chick peas, lemon zest and juice together with the Moroccan Seasoning in a food processor and pulse until the mixture is smooth but with some visible lumps of chick pea.
Step 4Roll the mixture into small balls and coat in the chick pea flour.
Step 5Heat the oil in a frying pan and fry for 4-5 minutes until crisp and golden.
Step 6Dry fry the tortilla wrap until browned then mix Moroccan Seasoning through mayonnaise.
Step 7Serve with a fresh salad of chick peas, coriander and tomatoes.
- 4 sweet potatoes
- 400 g Country Range Chick Peas, drained and rinsed
- 2 tbsp chick pea flour
- 2 tbsp Country Range Moroccan Seasoning
- 1 lemon, juice and zest
- 6 tbsp Country Range Extra Virgin Olive Oil
- Country Range Mayonnaise
- Country Range Flour Tortillas
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