Sweet Potato Falafels
Make lots – these falafels may take a while but they are perfect to store in the freezer and then bring out when you haven’t had time to prepare lunch.
Total time: 1hr 15 minutes
This is the ‘base’ of the dish. You can modify the flavours in this dish by adding certain things e.g. sundried tomatoes, coriander, basil, tomato relish etc. A food processor is needed for this recipe!
• 2 tbsp olive oil
• 2 tbsp cumin
• 2 tbsp paprika
• 2 tbsp dried coriander
• 2x medium sweet potatoes, peeled and chopped into small chunks
• 1 can of chickpeas, drained and rinsed
• A large handful of parsley (or a different herb of your choice)
• 1 tbsp flour (or Gluten Free flour)
• 1⁄2 lemon, juiced
• Plenty of salt and pepper
• Serving suggestions: Hummus, yoghurt dip (combine yoghurt, lemon juice and 1 tsp of cumin), salad, flat breads.
Method
1. Turn oven onto 180 degrees Celsius fan bake, and line a large baking tray with baking paper.
2. Place the chopped sweet potato onto the baking tray. Then drizzle with the olive oil and cover with 1 tbsp of each of the dried herbs (cumin, paprika and coriander). Remember to save 1 tbsp of each herb for later. Place into the oven and bake for approximately 40 minutes (or until the sweet potato is soft).
3. When the sweet potato is cooked, take it out of the oven and let it cool for 5 minutes. You need to leave the oven on at this stage, and you will re-use the baking tray.
4. Then, place the sweet potato, drained chickpeas, parsley, flour, remaining dried herbs, lemon juice and salt and pepper into a food processor. Whiz the mixture until all of the chickpeas are broken down and it resembles the consistency of mashed potato.
5. Spoon out lumps of the mixture and roll it into a ball in your hands. Repeat until you have used up all the mixture. Place the falafel balls back onto the baking tray.
6. Bake for a further 15 minutes (until the mixture has a crispy layer on top).
7. Serve with a hummus or yoghurt dressing, and a salad of your choice or flatbreads.