Falafels. Loved by vegans and meat eaters alike, super versatile, super healthy, and all-round delicious (in my humble, opinion).
Homemade falafels are always that little bit healthier than the shop bought versions. First of all, I’m an advocate of baking rather than frying falafels, it’s healthier, and I think they are easier to add to sandwiches, as they won’t fall apart as much from being too crispy. Other than that, inevitably, homemade falafels means you know exactly what is going in your food and you get the satisfaction that you made your own.
This quick and simple recipe can be easily adapted, sometimes I use roasted butternut squash or roasted peppers instead of sweet potato, or add some fresh chilli for a kick.
Sweet Potato Falafels
1 can of chickpeas (drained)
400g of sweet potato (2 ish large ones)
2 garlic cloves (crushed)
1tsp of ground coriander
1tsp of ground cumin
1 tsp of paprika
Salt and pepper
Plain flour (Sometimes helpful to bind the mixture together).
Chopped coriander, lemon zest, tahini paste or my favourite, some crushed chilli (for extra flavour).
- Pre-heat the oven to 200
- Place the sweet potato in the microwave, on high, for around 8 minutes, flipping half way through or until it is cooked through – you can roast it if you have more time.
- Once cooked, remove the flesh.
- If you have a food processor, whack the sweet potato and all other ingredients in the food processor and blend until combined. If not, its time for a work out. Place all the ingredients in a bowl and use a potato masher to combine. (If you’re also lacking a potato masher, my boyfriend’s technique of using a good old fork to mash works fine, but as he quickly realised its much easier to pick up one for a £1 in the supermarket!)
- Shape the mixture into balls slightly bigger than a golf ball and place on a baking tray, I sometimes use a muffin tin to keep them in place. Equally you can shape them to look like burger patties if you prefer them to be flatter for wraps, buns and sandwiches.
- Place in the oven for 15 minutes, flip and cook for another 15 minutes, or until they have started crisping and turning brown.
And there you have it, place in sandwiches, wraps, salads, on their own as part of a mezze board or dipped in some hummus as a delicious healthy snack.