baked sweet potato falafel
The sweet potato gives a moist centre to these baked falafel, and are both healthy and delicious. These make a great alternative to the traditional deep-fried version, though these bite-size mouthfuls still carry the classic flavours of cumin, coriander and garlic.
With the filling power of chickpeas, they make a great snack or salad accompaniment. I usually serve them with tabbouleh and hummus.
As a top ten blog recipe, you can also find this recipe on p.129 of my first cookbook, The Slimming Foodie.
why you will love these baked sweet potato falafel
- Easy to make: The hard work is all done by the food processor here, so there isn’t any fiddly chopping.
- Versatile: These falafel go with so many other foods! I really enjoy them served with tabbouleh and humms, but they will go brilliantly with most salads, with rice, in a buddha bowl, in wraps, or just on their own!
- Keep well: These can be stored in the fridge for up to a week, or in the freezer for 3 months. If you make a big batch then they can make a handy addition to meals for weeks to come.
- Taste great: The sweet potato adds lovely flavour and consistency to these, and as everything is belnded they can make a great healthy snack for kids too!
how to make spicy baked sweet potato falafel
If you want to spice these up them add 1/2 teaspoon of chilli powder, or some finely chopped fresh chilli into the mixture before baking.
My fussy kids actually love these, thank-you!
Loved these. I will definitely be making them again