Servings: 4

1½ cups chickpeas (or 1 can, or about ¾ cup dry in the instant pot 1½ cups chickpeas (or 1 can, or about ¾ cup dry in the instant pot
½ cup oats ½ cup oats
¼ cup whole wheat breadcrumbs ¼ cup whole wheat breadcrumbs
¼ cup chopped carrots ¼ cup chopped carrots
¼ cup green onions ¼ cup green onions
2 to 4 tbsp of Low Fat Creamy Curry Sauce * 2 to 4 tbsp of Low Fat Creamy Curry Sauce *
2 tbsp fresh cilantro 2 tbsp fresh cilantro
2-4 tsp curry powder 2 to 4 tsp curry powder
1½ tsp salt 1½ tsp salt
½ tsp garlic powder ½ tsp garlic powder
½ cup sweet potato (baked or microwaved. Other methods make it too wet) ½ cup sweet potato (baked or microwaved. Other methods make it too wet)

Make the curry dressing. Preferable the day before if also using it as a Bowl dressing.
Put all the ingredients in a food processor and pulse until all the big chunks are gone and you can form it into balls without falling apart.
Form into balls or patties. Bake at 375° for around 30 minutes for the patties and around 25 for the balls.
Let cool for 5 to 7 minutes.
You can also pan-fry with a little extra virgin olive oil over medium heat for about 10 to 15 minutes on each side for the patties. It's a short time for the balls... until crispy.

* make half of the curry sauce recipe and use some of it in the curry balls and use the rest for the Buddha Bowl dressing.  * make half of the curry sauce recipe and use some of it in the curry balls and use the rest for the Buddha Bowl dressing.