Sweet potato falafels – serves 2
These 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.
For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/
Makes 10 x 30g falafels
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)
1 tbsp tahini
2 tsp lemon juice
½ small garlic clove, crushed
½ tsp maple/golden syrup or agave
salt & pepper to taste
Put 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.
Using 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 for 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.
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