15 Ingredients
  • 1/3 cup quinoa
  • 1 medium orange sweet potato (3/4 pound)
  • 1 1/2 cups cooked chickpeas or one 15-ounce can, rinsed and thoroughly drained
  • 1 heaping tablespoon finely minced fresh ginger
  • 1 teaspoon minced or crushed garlic
  • 3 scallions (whites plus light greens), cut into 1-inch pieces
  • 3/4 teaspoon salt, or more to taste
  • 2 teaspoons cumin seeds, lightly toasted
  • 2-3 tablespoons fresh lemon juice, or to taste
  • 6 tablespoons quinoa flour
  • 1 cup green peas (steamed fresh or defrosted frozen)
  • 1 cup unsalted peanuts, lightly toasted (optional)
  • crushed red pepper
  • About 2 tablespoons grapeseed or high-oleic safflower oil for frying
  • nonstick spray
Nutrition
203
10% daily value
10 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

8% 5

Saturated

2% 0

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 3

Carbs

11% 32

Carbs (net)

- 25

Fiber

29% 7

Sugars

- 5

Sugars, added

- 0

Protein

17% 8

Cholesterol

- 0

Sodium

13% 312

Calcium

5% 54

Magnesium

13% 56

Potassium

8% 394

Iron

17% 3

Zinc

13% 1

Phosphorus

26% 182

Vitamin A

20% 182

Vitamin C

11% 10

Thiamin (B1)

13% 0

Riboflavin (B2)

8% 0

Niacin (B3)

6% 1

Vitamin B6

16% 0

Folate equivalent (total)

34% 136

Folate (food)

- 136

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

9% 1

Vitamin K

13% 16
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