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.
Sweet potato falafels – serves 2
Makes 10 x 30 g bites
My vegan cookery class guests will be making these little morsels all this week.
250g raw sweet potato
½ tin (108g) drained chickpeas (keep the water)
or 25g dried chickpeas soaked overnight in water until they swell to 125g (discard the water)
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
salt & pepper to taste
Put the potato(es) into a 200° C / gas mark 6 oven and roast it until soft, it takes about 1 hour (depending on size). Or microwave for 4-5 minutes on full. Let it cool, peel it and mash the flesh with a fork. You can fry the skin until crispy and serve with the falafels
Finely grind the chickpeas and garlic in a food processor.
In a large bowl, combine mashed potato, ground chickpeas and garlic, chickpea flour, herbs and spices. Mix it well and place in the fridge for an hour or two (or freezer for ½ an hour) to firm up.
Using your hands, form small patties (about 30g) out of the mixture. Once shaped, press them lightly into some sesame seeds spread on a small plate. If the mixture is still too soft add a bit more chickpea flour.
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. They 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 then it down so you can drizzle it. Taste and if necessary season with salt and pepper.