Sweet potato falafel
A tasty way to enjoy falafel without any added oil or flour
15 mins
25 min
207 kcal
15 mins
25 min
207 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
I only discovered falafel in my 20’s, and was instantly in love. Not only is it super-worthy, being made from chickpeas (full of fibre and protein), they taste so good, and are a fab way of bulking out a salad. For me, as a sworn meat eater, they also provide a viable meat alternative!
I’ve tried making falafel without using any olive oil before, but it was quite dry and crumbly- adding in the sweet potato gives it a lovely texture and extra moisture without oil.
These were so easy to do, the perfect consistency to shape easily, and when baked they were crispy on the outside and moist inside. They taste great and are a perfect thing to make in big batches to keep in the fridge for a snack-attack or a quick and easy meal.
SHARE THIS RECIPE
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on facebook
Share on twitter
Share on pinterest
Share on email
Sweet potato falafel
Servings: 4
A tasty way to enjoy falafel without any added oil or flour Syn-free
Print Recipe
Ingredients
- 1 tin (400g) chickpeas drained and rinsed
- 2 small sweet potatoes or 1 large one
- 2 cloves garlic
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- juice of 1/2 lemon
- salt and pepper
- low calorie cooking spray
- A couple of pinches sesame seeds optional- I used about 3g here
Instructions
- Either bake or microwave the sweet potatoes. to microwave, pierce the skin a few times, pop on a microwaveable plate and cook for 5-8 minutes until cooked through.
- Allow the potatoes to cool enough to handle, and then scoop out the flesh and pop this and all of the ingredients into a food processor, and whizz up until completely blended
- Pre-spray a baking tray with cooking spray, and then use your hands to shape the mixture into small rounds. Press down gently on each one with a fork to flatten slightly and leave an imprint.
- If you want to use the sesame seeds, sprinkle them over the top now.
- Bake at 180c for 25 minutes (approx-depending on your oven) until the outside is firm and the bottoms crispy,
Notes
These are gorgeous served with this skinny aioli (https://www.theslimmingfoodie.com/skinny-aioli/) , sweet chilli sauce, or a simple yoghurt dip. Just a note: I used sesame seeds to make them look pretty- you don't have to use them- they are so few that I haven't synned them, I'll leave this up to you!
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!
