• Boil the potatoes in a large pot with boiling water and cook for 20-30 minutes, until fork tender. Drain and let potatoes cool until they are comfortable to handle.
• Grate potatoes on the large side of a box grater and put into a large bowl.
• Roughly pulse the chickpeas and place them into the bowl with the potatoes. Add the salt, cumin, lemon juice and parsley and mix everything together with your hands.
• Adding 1 tablespoon of the mixture at a time, gently use your hands to form small “tot” shaped cylinders. Place them on a baking tray lined with parchment paper. Repeat until mixture has ended (makes approximately 20 tater tots).
• Set in fridge to firm up and preheat oven to 400ºF/200ºC
• Brush or sprinkle the top of each tater tot with a small amount of olive oil. Bake tater tots until crispy, golden brown, about 30 minutes, flipping halfway though.
• Serve with low FODMAP ketchup or…

Tahini Sauce

• In a small bowl, mix sesame paste, salt and lemon juice with a spoon until it thickens.
• Add 1 tablespoon of water at a time and mix until well incorporated. For thinner sauce, add more water.
• Refrigerate until serving (the sauce will thicken a bit)