Falafels can be made from all sorts of things but traditionally are made with chickpeas. Sometimes they can be a bit dry and crumbly but adding the sweet potato and LOTS of chopped fresh herbs helps keep them moist as well as delicious and very more-ish!
Makes approximately 4 servings
Preparation time is approximately 10-15 minutes
Cooking time is approximately 20 minutes
Ingredients
400g can of chickpeas
1 medium onion, finely chopped
4 cloves of garlic, grated or finely chopped
3tbsp of Gram flour, Rice flour or other plain flour
2 cups of chopped fresh herbs (coriander and parsley taste great)
Seasonings – I like ½ tsp ground coriander; ½ tsp ground cumin; a good grind of black pepper and a large pinch of sea salt.
1 large or 2 small cooked sweet potatoes (either bake in the oven when you have it on, then store in the fridge until needed; or chop and steam until mashable; or microwave until soft)
Coconut oil or light olive oil for frying.
How to make Sweet Potato Falafels
1. Mash the chickpeas or whizz in a food processor leaving some lumps
2. Mash the sweet potatoes
3. Combine mashed potatoes, chickpeas and all the other ingredients in a large bowl
4. Mould into small balls or patties.
5. Cook by either shallow frying until golden on both sides or brush with a little oil and place on a baking tray in a hot oven for about 20 minutes
6. Serve with a colourful salad, houmous, perhaps in pitta bread.
HINTS & TIPS
- Use butter beans instead of chickpeas
- If you don’t have sweet potatoes you can leave them out
- Add in some sweetcorn or peas to increase vegetable content
- If freezing, only lightly fry each side so they can be re-heated in the oven or frying pan without burning; and allow to cool before layering in a lidded container between layers of greaseproof paper.
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