Baked Sweet Potato Falafel
This baked sweet potato falafel, which is vegan friendly, gluten free AND oil free, won't leave you disappointed up against your regular deep fried falafel cravings! This recipe packs all the flavour and none of the nasties, leaving you feeling full and nourished. Try out this super easy recipe for a great addition to a lunch this week!
Servings: 18 Falafels
Ingredients
- 1 cup baked sweet potato peeled
- 1 can chickpeas drained and rinsed
- 4 clovers garlic roughly chopped
- 1/2 tsp Ground Cumin
- pinch salt and pepper to taste
- 1 cup coriander / cilantro
- 1 cup parsley
- 1 tbsp tahini paste
- 1-2 tbsp freshly squeezed lemon juice
Instructions
- Preheat the oven to 200°C (390°F)
- Add all the ingredients into a food processor and blend until everything is fully combined. The mixture should still be quite chunky, so take care not to overblend it, we don't want hummus!
- Line a flat baking tray with parchment paper and scoop out balls of the mixture about 2 tablespoons in size. To shape the mixture into a little ball, I like to pass it from one hand to the other which is easier than rolling it as the mixture is quite sticky.
- Bake the falafels for 20-25 minutes, or until they are completely dry on the outside and slightly golden brown. Allow them to cool fully on the baking tray before moving them, this will help them stay together.
- Serve however you like, I put mine on a salad plate with some chopped bell pepper, red onion and a dollop of my homemade hummus, and also wrapped in a cabbage leaf. Both were absolutely delicious!
Notes
Falafel will store in an airtight container in the fridge for up to 5 days.