Sweet Potato Pakora with Garlic Scapes

Today we’re having a movie party to watch the 8x Academy Award winning film Gandhi. These Sweet Potato Pakora are the perfect healthy snack to munch on. If you have a food processor, they’re a snap to make, rich in flavor, filled with crunchy aromatic veggies. The word pakora comes from Sanskrit meaning a ‘cooked lump of dough’. In India they’re usually fried in ghee. Except these are baked, not fried. Yay! They’re pleasantly spicy with curry, but not particularly hot. Goji berries give a tantalizing sweet flavor and orange color. You can serve these plain or with your favorite sauce such as tomato sauce, coconut yogurt, or my favorite – goat yogurt with diced garlic scapes! Garbanzo flour is traditional in Indian Pakoda, however beans are not Paleo. To make them Paleo, just substitute the garbanzo flour with coconut flour or almond meal. Yield: about 50 1-inch Pakora. I doubled the recipe to make 100.

Sweet Potato Pakora with Garlic Scapes



  • 1 egg
  • 1/2 onion, coarsely chopped
  • 1/2 cup goji berries
  • 1-inch fresh Thai ginger, diced (optional)
  • 2 inches fresh ginger root, coarsely chopped
  • 2 cloves garlic, chopped
  • 3/4 cup coconut oil or organic ghee, melted
  • 1/2 cup garbanzo flour (To make them Paleo, substitute coconut flour or almond meal)
  • 1 teaspoon unprocessed salt
  • Plenty and then even more black pepper
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground mustard
  • 1 teaspoon ground coriander
  • 2 teaspoons garam masala (optional)
  • Veggies:
  • 2 cups cooked sweet potato, well drained. (I cut it into 1/2-inch cubes)
  • 1 cup diced garlic skapes (Or substitute 4 cloves garlic)
  • 1 cup diced fresh herbs such as basil, chives, green onions
  • 1/2 cup dry onion flakes


  1. Preheat oven to 350º F. Cover 2 baking sheets with parchment paper.
  2. In a food processor, add all the batter ingredients. Mix for 2-4 minutes until smooth. Pour into a large mixing bowl.
  3. Add the veggies to the mixing bowl and stir gently to into a wet, doughy mixture. Chill 1/2 hour if desired. I find it easier to form balls after the batter chills and thickens.
  4. Scoop with a teaspoon and shape dough balls with your hands to 3/4 to 1 inch in diameter.
  5. Bake 18 minutes, or until golden brown on the bottom. Enjoy with your favorite sauce.

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