This is a simple recipe for healthy vegan sweet potato falafels, using only natural and wholesome ingredients. They are baked instead of deep fried like many pre-packaged falafels, keeping them low in saturated fats but still high in tastiness.
I made tortilla wraps using these falafels, rocket and a good dosage of ChicP’s delicious beetroot, horseradish and sage hummus. Hannah uses surplus vegetables to whip up a whole range of delicious hummus pots. The beetroot is my favourite, followed closely by the carrot, ginger and turmeric.
Ingredients – Makes 14 Vegan Sweet Potato Falafels
2 medium sweet potatoes
1 can of chickpeas (400grams)
4 sprigs of fresh parsley
2 tablespoons of extra virgin olive oil
3 cloves of garlic
2 teaspoons of cumin
1/3 teaspoon of paprika
1/2 teaspoon of ground coriander
pinch of salt
100 grams of sesame seeds
juice of 1/3 lemon
Preheat your oven to 200 degrees Celsius and line a baking tray with parchment paper.
Firstly, you need to cook the sweet potatoes. You can do this by microwaving them (with the skin on) for about 7 minutes, or until soft. Alternatively, chop the sweet potato into cubes, cover with a tablespoon of olive oil and roast for about 35/40 minutes, or until soft.
Drain and rinse the chickpea.
Put the chickpeas into a blender with the sweet potatoes, lemon juice and olive oil, blitz until well combined. Transfer into a mixing bowl.
Finely chop the parsley and garlic and stir into the sweet potato mixture.
Lastly, mix in the salt, paprika and cumin and stir well.
Scoop out a heaping tablespoon and roll into a ball. Roll the ball the sesame seeds. Repeat until you have used all the mixture.
Put the balls onto the baking tray and bake for about 25 minutes on the middle shelf of the oven.
Enjoy on their own or with pitta bread and tonnes of hummus.
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