Sweet Potato Chickpea Wraps with Mango Avocado Salsa
Note: This is not a fully raw recipe. This is a transitional recipe. Part cooked, part raw, 100% nutritious and delicious!
It’s getting hot in California. Summer is truly here. And when the temps rise, I become obsessed with lettuce wraps. There is something so refreshing about biting into that crunchy lettuce leaf. It’s so much lighter than a traditional wrap or bun. Perfect for summer! Today I am bringing you a vegan, gluten free recipe that uses cooked sweet potato and chickpeas, combined with a wonderful raw mango avocado salsa. It is a perfect topping for delicious patties!
There is something magical that happens when you combine sweet potato and chickpeas. The flavors compliment each other so well. And the textures are dreamy! Sweet potatoes are loaded with fiber and nutrients. Chickpeas are high on the list of good for you foods, too. I spiced up these little patties with chipotle and smoked paprika, and topped them with a delicious mango avocado salsa. Romain lettuce leaves provide wrap. Enjoy!
Makes 14-18 patties
Preheat oven to 350 degrees
- 1 large sweet potato, baked
- 2 cups cooked chickpeas
- 1 sweet onion, chopped
- 1 large handful fresh parsley
- 1/2 cup oat flour*
- 1 teaspoon smoked paprika
- 1 teaspoon ground chipotle powder
- pinch Himalayan salt
- fresh ground pepper
- Sautée the onion over medium low heat until translucent. You can do this oil-free by using a little water in the pan.
- Place sweet potato and chick peas in food processor and process until almost smooth.
- Add sautéed onions, parsley, oat flour, spices and salt and pepper. Pulse until just incorporated.
- Shape into golfball sized balls, press flat to about 1/2 inch thickness. Place on parchment paper covered sheet pan or cookie sheet.
- Bake at 350 degrees for 20 minutes.
*You can make your own oat flour by blending oat flakes in a blender until flour consistency is achieved.
Avocado Mango Salsa
- 1 large mango, diced
- 1 avocado, diced
- 1/2 purple onion, diced
- 1/2 red pepper, diced
- 1-2 tablespoons chopped cilantro
- juice from 2 limes
- pinch Himalayan salt
- Mix all ingredients together. Use to top patties.
- 1-2 heads romaine lettuce
- Place patties in lettuce leaf. Top with salsa.
Blaise wrote on October 29, 2016
When you write “2 cups cooked chickpeas”, I hope that these two cups are the measure of the chickpeas before we cook them. Otherwise, how do I know the quantity of chickpeas to cook in order to have two cups after ?
Susan wrote on November 4, 2016
Hi, Blaise, if it says “cooked” chickpeas, you would measure cooked chickpeas. Beans cook up about 1:3. So, a cup of dry chickpeas should make 3 cups of cooked. Cheers!
Blaise wrote on November 4, 2016
Sara wrote on May 30, 2016
How do these taste cold? I’d like to make them ahead and bring them to a Bbq.
Mamie wrote on March 5, 2016
Are these patties freezable? Part of the raw / vegan eating is the difficulty of preparation. I am looking for freezable or weekly store-able dishes. These look lovely just trying to get the prep work down.
Susan wrote on March 5, 2016
Hi, Mamie, Yes, I have frozen them successfully. Cheers!
Megan wrote on November 14, 2015
Silly question, but do you leave the skin on the potato when processing it? Or should I take the skin off?
Susan wrote on November 15, 2015
Hi, Megan, It’s not a silly question. I did peel the sweet potato. Cheers!