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…
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)
Low FODMAP safe serving: - 1/4 cup (42 gr.) canned chickpeas - 1 medium (122 gr.) potato - 1 tbsp (20 gr.) tahini paste So you can eat up to half of the tater tots and of the tahini sauce.