These freeze well, and are as good for babies (go easy on the chilli!) as they are for party snacks, picnics or lunch boxes.
About 450g sweet potato
200g gram or plain flour
1 tin chickpeas, drained
1 small onion
4 cloves garlic
1 teaspoon tomato puree
A small bunch each of fresh coriander, parsley and mint
1/2 teaspoon paprika
1/2 teaspoon baking powder
1 teaspoon cumin
1 chilli, deseeded if you prefer
1 lemon, zest and juice
These can be baked or fried – if you’d like to bake them, pre-heat the oven to 190C/gas 5. Lightly grease a baking tray with olive oil.
Wrap the sweet potato in damp kitchen paper and microwave for 6 minutes or until soft.
Meanwhile roughly chop the onion, garlic, parsley, mint and coriander – no need to discard the coriander and parsley stalks.
Sweat the onion over a low heat in a frying pan until soft. Add the garlic, chilli, cumin and paprika, turn the heat up a little and cook for a couple of minutes more.
Throw everything except the flour and raisins (except if making for very young babies, then whizz the raisins so they’re not a choking hazard) into a food processor, season with pepper (and salt if they won’t be eaten by babies) and whizz until smooth. Scrape out into a bowl and mix with the flour and raisins.
With well floured hands, roll heaped tablespoons of the mixture into balls and flatten slightly. Place them on the baking tray and bake for 20 minutes, turning half way through, or fry for 3 or 4 minutes each side until golden brown.