3 sweet potatoes (cooked: microwaved, baked, or boiled)
2 cans garbanzo beans (rinsed and drained)
1 T chia or ground flax mixed with 3 T water (or other egg replacer)
2 c. whole wheat flour (I used 1/4 c. white bean flour as part)
1 1/2 tsp. garlic powder
1 1/2 tsp. ground cumin
3/4 tsp. ground coriander
Heat oven to 375. Mash or process sweet potatoes and garbanzo beans with chia (or flax) mixture. Mix thoroughly, then add in dry ingredients and incorporate. Should be cookie-dough consistency (add more flour if necessary). Roll into balls (about 1-in.) and flatten slightly on greased cookie sheet. Bake 30 minutes total; flipping mid-way.