Sweet potato falafels

Sweet potato falafels – serves 2

sweet-potat-falafelsThese are a great way to use protein rich chickpeas and vitamin packed sweet potatoes.  If you have some roasted butternut squash that can easily be used in place of the sweet potato. And feel free to play with the spicing by using curry powder, garam masala, turmeric or a small amount of cinnamon

My vegan cookery class guests will be making these little morsels all this week.


vegan cooking

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

Makes 10 x 30g falafels

sp-falafels-ingredients250g raw sweet potato

½ tin (108g) drained chickpeas (keep the water)

or 25g dried chickpeas soaked overnight in water until they swell to 125g (discard the water) and rinse them well. Add them to a large pot, cover the beans with several inches of water, and bring everything to a boil. Reduce the heat and simmer until they reach your desired tenderness,  1 ½ to 2 hours. Either with the a lid off or slightly on

35g chickpea (gram) flour

1 large garlic clove

½ tsp salt

1 tsp cumin

1 tsp ground coriander

½ tsp chilli flakes and smoked paprika

5g fresh coriander or parsley, chopped finely

toasted sesame seeds, to coat (optional)


Sesame sauce

1 tbsp tahini

2 tsp lemon juice

½ small garlic clove, crushed

½ tsp maple/golden syrup or agave

salt & pepper to taste

chickpea water



mashed-falafelsPut the potatoes into a 200° C / gas mark 6 oven and roast it until soft, it takes about 1 hour (depending on size). Or microwave for 5-6 minutes on full. Let them cool, peel and mash the flesh with a fork. You can bake the skins until crispy and serve with the falafels

Finely grind the chickpeas and garlic in a food processor.

In a large bowl, combine the mashed potato, ground chickpeas and garlic, chickpea flour, herbs and spices. Mix it well, if its very soft it can be placed in the fridge for an hour or two (or freezer for ½ an hour) to firm up.


patie-shapesUsing your hands (dipped in water to stop the mixture from sticking to them), form small patties (about 30g) out of the mixture. If the mixture is still too soft add a bit more chickpea flour. Once shaped, press them lightly into some sesame seeds spread on a small plate.

Brush a small amount of olive oil onto a baking tray and place falafels on it, making sure they do not touch. Bake falafel-in-the-ovenfor 20- 25 minutes, keep an eye on them after 15 mins and flip them over if they look too brown. At this point you can add the potato skins to the dish and crisp them up.  The falafels are done when they are crispy and golden.



Sesame sauce

In a bowl, mix tahini with lemon juice and a splash of chickpea water.

Add maple/golden syrup, garlic and a bit more water to thin it down so you can drizzle it. Taste and if necessary season with salt and pepper.



When you try this recipe, why not post your photos here?!




recipe inspired by LazyCat kitchen

Asian Parsnip soup

Asian Parsnip soup – serves 6

This is a great way to use those wonderful sweet and seasonal parsnips. Not only are they full of slow releasing fibre to keep you nice and full but they are also jam packed with immune boosting vitamin C.

2 or 150g small onions

2 tsp olive oil

img_93881 tbls garam masala and ginger/garlic paste

1 tsp chili flakes

1 ½ ltr veggie stock, either made with 3 tsp bouillon powder or 1 stock cube and boiling water

6  or 600g parsnips

Handful of fresh coriander or parsley leaves

Soya/oat cream (optional)

1 tin of chickpeas (optional)


In a large saucepan add the oil and heat. Peel and chop the onions and fry in the oil until soft but not coloured. Add the spices and paste* and cook until its smells really aromatic (about 5 minutes). Keep moving the onions and spices to stop them sticking or burning

* You can also use a clove of garlic and 1 tsp ground ginger or fresh ginger instead of the ginger/garlic paste

img_2094-768x1024Add the chopped parsnips (it’s not necessary to peel the parsnips, although you can if you want) and the stock. Stir, reduce the heat to a simmer and cover the pan with a lid. Cook for 15-20 minutes until the parsnips are soft.


Using a hand blender (or food processor, blender or nutribullet), blend until smooth. Taste and add salt and pepper as necessary.

This little 15 second video shows you how easy it is to blend the soup



The soup can now be served. However to make it more substantial and to increase the fibre and protein content add a tin of chickpeas (and their water). Finish with a swirl of non-dairy cream