1 can chickpeas
2 smallish sweet potatoes – baked
1 small onion, fine dice
1 clove garlic
2 handfuls flatleaf parsley – fine chop
1 handful corriander – fine chop
1 tsp ground cumin
1 tbl lemon juice
1 tsp salt
Mash the chickpeas with the sweet potatoes, add other ingredients and mix to paste. Roll to walnut-size balls and bake at 200ºc for 10 mins or so.