Chickpea And Sweet Potato Koftas (Reduced Fat) - cooking recipe

Ingredients

1 medium sweet potatoes or 1 medium yam
1 (15 ounce) can cooked chickpeas, rinsed and drained
1 large garlic clove
2 scallions, cut into 1-inch pieces
2 teaspoons lightly toasted cumin seeds
1 tablespoon minced fresh ginger
1 teaspoon salt
2 tablespoons fresh lemon juice
fresh ground black pepper
6 tablespoons unbleached white flour
1 cup peas
vegetable oil, for sauteeing

Preparation

Peel and dice the sweet potato or yam, and cook it in boiling water until soft (about 10 minutes, depending on the size of the pieces). Drain well. You should have about 1 1/2 cups of cooked sweet potato. Transfer to a food processor.
Add all other ingredients, except the flour, peas, and oil. Puree until fairly smooth. (The mixture might be very thick, depending on the sweet potato or yam, so be patient with this process.) Transfer to a bowl.
Stir in the flour until thoroughly incorporated, then gently stir in the peas. Form into large or small patties. To make them really uniform and professional looking, use a 1/4-cup-capacity ice cream scoop or a 1/4-cup measure to scoop up portions of the mixture, then pat each one down until it is about 1/2-inch thick and 2 1/2 inches in diameter.
Place a skillet over medium heat and add a little bit of oil. When the oil is really hot, add the patties, and saute for about 8 to 10 minutes on each side, or until lightly browned and heated through. Serve hot, warm, or at room temperature.