Sweet Potato Falafels with Tabbouleh
The Dish
Sweet Potato Falafels With Tabbouleh
The Recipe
Step 1
Pre heat oven to fan 200 degrees C.
Step 2
Peel the sweet potato and chop into bit sized chunks, drizzle with olive oil, salt and pepper and add to baking tray with the garlic cloves still in their skin. Roast for 20 mins until tender and starting to char. The reason we roast the sweet potatoes first is to give a deeper, nuttier flavour and also it allows a lot of the moisture to evaporate to ensure the falafels aren’t soggy!
Step 3
Add the chickpeas into a food processor and very roughly blitz, pour them into a large mixing bowl.
Step 4
Remove the sweet potatoes from the oven. Remove the garlic from their skin, it should be like a sweet paste. Add the potato chunks, garlic paste and the rest of the ingredients, apart from the chickpeas, into a food processor and blitz until smooth. Stir this mixture into the roughly blitzed chickpeas and leave to firm up in fridge for around an hour. (Leaving the mixture to chill isn’t essential, but it just helps when shaping the falafels, but if you don’t have time don’t worry too much.)
Step 5
Shape the mixture into small balls and coat with sesame seeds (optional). Place on lined baking tray, slightly pressing each falafel down into more of a cylinder shape. Bake in oven, fan 180 degrees C for 10mins until golden brown, flip and cook for same amount of time, until even colour on both sides.
Step 6
Make the tabbouleh. Cook bulgur wheat as per packet instructions, normally add double the amount of water, bring to boil, then put on lid, turn down the heat and simmer for 15-20 mins.
Thinly chop all the herbs and dice the tomatoes. Once bulgur wheat is cooked, leave to cool, add to herbs, tomatoes, glug of olive oil, salt and pepper and mix through.
Step 7
Make the tahini dressing. Mix all ingredients together in a small bowl, if too thick add a touch of water for desired consistency. Drizzle over the salad and falafels.
The Ingredients
Sweet Potato Falafels
1 large sweet potato
1 can chickpeas.
1/4 cup chickpea flour.
1/2 red onion, diced.
2 clove garlic, crushed.
1 red chilli, seeds removed, diced.
Zest of half a lemon.
2 tsp cumin.
1 tsp paprika.
1 tsp ground coriander.
1/2 tsp cinnamon.
1/4 cup chopped fresh coriander.
1 tsp salt.
Tabbouleh
10-15 cherry tomatoes - diced.
2 extra large bunches curly parsley.
1 large bunch mint.
1 cup bulgur wheat.
Salt and pepper
Lemon Tahini Sauce
3 tbsp tahini.
Juice of 1/2 lemon.
2 tbsp olive oil.
1 tbsp maple syrup.
1 small garlic clove, minced.
Salt and pepper
