YIELDS
10 balls
PREP TIME
COOK TIME
TOTAL TIME
- For the potatoes:
- 6 medium potatoes, peeled & diced
- 1 tbsp almond milk
- pinch salt
- For the filling:
- 1/2 red bell pepper, diced
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1 tbsp minced ginger
- 2 tbsp tomato paste
- 1 can chickpeas, strained
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp garam masala
- salt & pepper to taste
- 1/4 cup fresh cilantro, shredded
- juice from 1 lime
- For the outer coating:
- 1/4 cup all purpose flour
- 1/4 cup breadcrumbs
- 1/8 cup almond milk
Directions
1. Preheat oven to 450°F.
2. Add potatoes to a large pot and cover with water. Bring to a boil and let cook until potatoes can be pierced with a fork. Strain potatoes and add almond milk and salt. Mash and set aside.
3. While the potatoes are boiling, prepare the chana masala. Add the oil to a pan over medium heat. Add peppers, onions, garlic, and ginger and sauté for a couple minutes. Add tomato paste, chickpeas, and spices and sauté for a few more minutes. Remove from heat and stir in lime juice and cilantro.
4. Roll a tennis ball size of mashed potatoes in your hand and then flatten it. Add a tablespoon of filling and wrap potato around and seal. Continue until potatoes and filling are gone, about ten balls.
5. In a small bowl, combine the flour and breadcrumbs. Brush each ball with almond milk and then coat in breadcrumbs/flour mix.
6. Add to a baking sheet and bake for 20 minutes.
7. Remove from oven and serve hot.
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Photo: Lauren Sacerdote
