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Sweet Potato Falafel

Prep Time:

40 Minutes (including chilling)

Cook Time:

20 Minutes

Serves:

Makes 20 - 24 falafels

Level:

Beginner

About the Recipe

An easy and versatile recipe to keep in the fridge for a healthy snack or light lunch. I have found this to be very popular as a starter when entertaining too. Ideal for making a box and dropping into friends or family.

Ingredients

  • 400g sweet potato

  • ¾ cup gram flour

  • 1 spring onion, finely chopped

  • 1 handful fresh parsley, finely chopped

  • 1 pinch cayenne pepper

  • ½ tsp bicarbonate of soda

  • ½ tsp lemon juice

  • 2 eggs

  • Salt and pepper

  • 1½ tsp ground cumin

  • ½ tsp ground coriander

Preparation

Step 1


Preheat the oven to fan 190°C and line a baking tray.


Step 2


Peel and boil the sweet potato for 15 minutes or until soft.


Step 3


Drain away the water and place the sweet potato into a mixing bowl.


Step 4


Whisk the egg and add to the sweet potato.


Step 5


Add the remaining ingredients and mix well.


Step 6


Leave mixture to set in the fridge for at least half an hour.


Step 7


Remove the mixture from the fridge and shape into balls.


Step 8


Bake for 15–20 minutes. The falafel balls are delicious hot or cold! Dip in tahini dressing and serve with salad and wholemeal or spelt pitta.


Step 9


Will keep in the fridge for 3–4 days and can be frozen.


Unlike traditional falafel, these sweet potato falafels are baked not deep-fried. Sweet potato is low GI despite having a sweet taste and is a good source of carotenes, vitamin C, B6 and dietary fibre. Its specific type of protein content has been shown to have important antioxidant effects.

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