Sweet Potato Falafels

The Dish

Sweet Potato Falafels

Best for: Lunch, Dinner

Serves: 4

Prep time: 10 mins

Cook time: 20 mins

I love falafels - in a wrap, as a burger, in a buddha bowl or in a salad. They are a great meat alternative and simply delicious. I bake my falafels as its a healthier alternative to frying.

TIP: It’s important to use dried chickpeas for falafels, using chickpeas from a can will leave your mixture really wet.

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The Recipe

Step 1

Preheat the oven fan 180 degrees.

Step 2

Grate the sweet potato and set aside.

Add all the ingredients, aside from the sweet potato and currents, into a food processor and roughly blend until it resembles breadcrumbs - you don’t want to fully blend this into a paste otherwise your falafels will be too wet. Season well with salt and pepper and stir in the currents and grated sweet potato.

Step 3

Line a baking tray with tin foil. Spray a couple of squirts of oil onto the foil, or lightly grease with oil and a paper towel.

Step 4

Form mixture into equal sized balls and place on tray. Bake for 20 mins until the exterior is hard and turning golden.

Step 4

You can also form your falafel mixture into burger shapes and pan fry. Lightly coat a non stick pan with oil on a high heat, pan fry for about 3 minute each side until crispy and golden.

Step 5

Serve with homemade flatbread and pink pickled onions - recipe for these can be found on sides.

• INGREDIENTS

• 200g chickpeas (dried and soaked over night) 

• 1 tsp bicarbonate of soda

• 1 tsp cumin

• 1 tsp ground Corriander 

• 1 tsp sumac 

• 1/2 tsp cinnamon

• small bunch fresh Corriander (15g)

• small bunch fresh parsley (15g)

• 130g sweet potatoes - grated 

• 2 garlic cloves, crushed

• 1/4 red onion - chopped (35g )

• 2 tbsp gram flour (can use any flour, gram is best though)

• 1 tbsp tahini

• 60g currants

 

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