I absolutely love falafels, they are full of fibre and taste amazing! These sweet potato falafels feature one of nature’s unsurpassed sources of beta-carotene (Vitamin A). Recent research has shown that a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes. This recipe uses Olive oil which is a great source of Omega-3 fatty acid, or throw on some avocado with the salad, perfect to help the absorption.
- 1 Large sweet potato - baked in the oven for an hour
- 1 Tin of chickpeas
- 1 Bulb of garlic crushed
- 2 Heaped Tbsp Gram (chickpea) flour
- 1 Onion
- 1 Tsp Cumin
- 1 Tsp Zatar (if you haven’t got this, it’s not essential)
- 1 Tsp harissa paste
- Juice of half a lemon
- Handful of fresh coriander
- Salt and pepper
Bake your sweet potato in the oven for about an hour on 180C. Once your potato is cooked through, remove the skin and halve it. Place half the potato, the onion, half the chickpeas, garlic, flour, fresh coriander and the spices into a blender and blend until well mixed. Transfer the mixture to a bowl. Use a bag to roughly smash up the remaining chickpeas and then add those, the other half of the potato and the lemon juice to the bowl and mix it all together well. Not blending it all gives it a bit of texture.
Line a baking tray with foil and oil it with some olive oil. Form balls of the mixture with your hands (if it’s too dry add a little water, too wet add more flour) and pat into small, round patties. The mixture will stick to your hands so keep them clean to make it easier. I find I have to rinse my hands every two falafels! Place the on the tray and refrigerate for at least an hour.
When ready to cook, pre-heat the oven to 170C. Pop a tablespoon of olive oil in frying pan, bring up to a medium/hot heat and brown off your falafels frying lightly on each side.
When browned, pop them back on the baking tray and then cook in the oven for 15 minutes. Voila! Serve up with salad and dips, or in a pita with loads of leaves and dressing.