Sweet potato falafel
I love sweet potato and I love falafel. So I decided to combine these two and make sweet potato falafel!
This falafel is vegetarian, vegan and optionally gluten free.
The recipe below is for approximately 16 falafel balls, enough for 2 or 3 servings.
1 big sweet potato
1 clove garlic, finely chopped
1 ts cumin
2 ts coriander
2 tbs lime juice
50 gram (1,7 oz) flour (use almond flour for gluten free)
Preheat the oven to 180C/350F and roast the sweet potato for 50 minutes. Let it cool and remove the skin.
In a big bowl add the garlic, cumin, coriander, lime juice and flour to the potato and mash with a fork and/or your hands. When it’s mixed, form a big ball with your hands and set to cool in the refrigerator for an hour or so.
Heat the oven to 180C/350F again and drizzle a baking tray with olive oil. Using 2 spoons, scoop around 16 falafel balls from the mixture onto the tray. Shape them into falafel looking balls and sprinkle them with sesame seeds.
Bake them in the oven for 20 minutes.
You can use them for a falafel sandwich if you serve them in pita bread with lettuce and garlic sauce. But it’s also nice in a salad or on naan bread as pictured to the left.
For one serving just grill 1 naan bread and cover it with hummus. Fry a handful of fresh spinach for just a couple of minutes and place it on the naan bread. Add a chopped tomato and 3 tablespoons of roasted chickpeas.
Top it off with the sweet potato falafel balls.
Check the video below to see how easy it is to make these lovely falafel balls: