Kumara Chickpea Cakes with Dukkah Avocado (Vegan, Gluten + Sugar Free)
Inspired By Our Local Deli
The inspiration for these Kumara Chickpea Cakes with Dukkah Crusted Avocado came from the same local deli that inspired me to recreate their amazing Moroccan Carrot & Kale Salad with Preserved Lemon & Sumac Dressing.
As well as amazing salads, the deli makes a variety of pies, pastries and hash cakes, and their vegan sweet potato and chickpea hash cake is SO good I’m guilty of popping in just to see if they have them.
What’s So Good About These Kumara Chickpea Cakes?
These are not your average hash cakes.
For starters, they’re made with kumara (sweet potato) instead of regular potatoes, and kumara have so many amazing health benefits that you can read more about below.
These hash cakes are also contain a rainbow of vegetables such as roasted red and brown onion, garlic, spinach, kumara, and of course, chickpeas!
Whether it’s the combination of roasted vegetables and chickpeas, the dukkah crusted avocado on top, or the spoonful of home made sweet chutney in the between they’re the best hash cakes I’ve ever eaten! And they inspired me to recreate my own version to share with you.
Benefits of Kumara (Sweet Potato)
Sweet potatoes have been applauded for their nutritional benefits for years and it’s easy to see why. They’re very high in beta-carotene which converts to vitamin A in the body. Vitamin A is a powerful antioxidant important for maintaining eye sight, as well as anti-ageing and disease prevention. Beta-carotene also gives orange sweet potatoes their colour.
These humble root vegetables are also a great source of vitamin C (another powerful antioxidant), vitamins B3, B5 and B6, and minerals manganese, magnesium, potassium and copper.
Despite their sweet flavour, sweet potatoes rate low on the glycemic scale due to their high fibre content which slows the absorption of any sugars present.
More Sweet Potato Recipes
Sweet potato is such a versatile vegetable that’s easily used in savoury or sweet recipes.
For example, this Maple Roasted Kumara and Spinach Salad with Fresh Ginger and Seeds is an easy throw together salad that really packs a flavour punch and never fails to get compliments when I take it to gatherings.
These Spiced Sweet Potato Pancakes use the natural sweetness of sweet potatoes so that no added sugar is required. They make a great breakfast option if you’re on a sugar free diet or participating in my 10 Day Sugar Cleanse program.
If you like rich and decadent, these Sweet Potato Chocolate Brownies definitely fit the bill. They’re super dense and fudgey with a rich chocolate flavour thanks to a full cup of raw cacao powder. Or for a completely sugar free treat try this Sweet Potato Chocolate Mousse that will satisfy chocolate cravings without leaving you on a sugar high.
Benefits of Chickpeas
Chickpeas (also called garbanzo beans) are a great source of plant based protein, complex carbohydrates and fibre.
Fibre is essential for digestive health, and because it leaves you feeling full for longer (as does protein), it can help curb cravings and prevent over eating.
Complex carbohydrates are the ideal type of fuel for your body because they’re slow burning which means no unwanted blood sugar spikes and a sustained fuel source over a longer period.
Chickpeas are also high in betacarotene, vitamin A and zinc, which are beneficial for eyes and skin. They’re a fantastic plant based source of calcium, magnesium, vitamin K and manganese, which are all important for bone and cartilage health.
Chickpea Recipes To Try
One of my all time favourite ways to cook chickpeas (which I do on a weekly basis) is to drain a can of chickpea, toss with spices and bake them in the oven until crisp. You can then eat them as a snack, sprinkle them over a salad or use them in these 2 hour baked Caramelised Sweet Potatoes with Crispy Chickpeas & Creamy Cashew Sauce.
Some other great chickpea recipes are these fragrant Chickpea and Spinach Patties which are packed full of spinach, carrot, zucchini and parsley, or these Collard Greens Falafel Wraps which are filled with nutty green chickpea felafel, fresh vegetables and tahini sauce.
Dukkah Crusted Avocado
I wish I could say dukkah crusted avocado was my idea, but full credit to whoever invented it because it’s genius. Crunchy, spiced dukkah combines so perfectly with the mellow, creamy flavours of avocado, it really is a match made in heaven.
Of course, the avocado topper is completely optional. But if you have the ingredients on hand it only take a couple of extra minutes and really turns these chickpea cakes into something special.
To serve, top the chickpea cakes with a spoonful of your favourite kraut, kimchi or chutney, a couple of slices of dukkah crusted avocado and fresh greens for the ultimate whole food, plant based meal that’s completely gluten/grain and sugar free.
I hope you love these Kumara Chickpea Cakes, and if you make them be sure to leave me a comment down below and tell me what you think!
Enjoy!
Kumara Chickpea Cakes with Dukkah Avocado (Vegan, Gluten + Sugar Free)
Makes: 6
Prep time: 30 minutes Cook time: 45 minutes
2 large sweet potato
1 red onion
1 brown onion
4 cloves garlic
2 Tbsp avocado/macadamia/coconut oil
1 bunch of rainbow chard/silverbeet or spinach
2 cans chickpeas (or 2 cups freshly cooked chickpeas)
2 Tbsp curry powder
1/2 tsp cinnamon
pinch nutmeg
pink Himalayan salt & black pepper
Dukkah Crusted Avocado
1 ripe avocado
2 Tbsp dukkah (store bought or homemade)
To Serve
Green leaves (I used beetroot leaves)
Kraut/Kimchi/Chutney (optional)
Preheat the oven to 180ºC fan bake. Place the sweet potatoes on a lined oven tray and spike a couple of holes over the top with a sharp knife. Place the tray into the centre of the oven and bake for 1 hour, or until you can easily pierce through the sweet potato with a small knife.
While the sweet potato are baking, prep the onions and garlic. Peel the onions, chop in half then into thirds. Leave the skin on the garlic but remove excess. Toss the onion and garlic with 1 Tbsp of oil, place on a lined oven tray and bake for 30 minutes, or until the onion has softened and started to caramelise round the edges. You’re also aiming for the garlic to be roasted.
Drain and wash the chickpeas and set aside.
Wash the chard/silverbeet/spinach and finely slice. Wash the parsley and coriander and roughly chop.
Combine half the chickpeas, one sweet potato (skin removed), garlic (skin removed), curry powder, salt and pepper in a food processor and blend until it just comes together but is still a bit lumpy.
Scoop the mix into a large mixing bowl and add the remaining ingredients, breaking the second sweet potato into bite sized chunk. Stir well to combine.
Form the mixture into 6 cakes using a round cylinder if you have one, if not just use your hands .
Heat 1 Tbsp of oil in a fry pan and fry the chickpea cakes until the top and bottom turn a golden brown. Transfer to a lined baking sheet and bake for 30 minutes, or until fully heated through.
While the chickpea cakes are cooking make the avocado. Place the dukkah into a small bowl. Remove the skin and stone from the avocado and cut into slices. Dip the slices in the dukkah and toss until full coated.
Serve the chickpea cakes warm, topped with a spoonful of your favourite kraut, kimchi or chutney, a couple of slices of dukkah crusted avocado and fresh greens.
Store any leftover chickpea cakes in a sealed container in the fridge for up to 5 days.
