I’ve found a couple of really great falafel brands in the supermarket that are only full of the good stuff, so I have to admit it’s not often that I take the time to make them myself (unless I’m catering a retreat).
These however are worth the effort (and to be honest with you it wasn’t event than much effort).
I served these at a Middle Eastern potluck dinner with herb-rich tabouli, hummus, beetroot dip, olives and fresh Lebanese bread. All of the yum!
I fried these in coconut oil and then oven baked them to get a nice coating, but if you want to just throw them straight in the oven that will work too!
Sweet Potato Falafels
- 1 kg sweet potato, peeled & chopped
- 1 cup besan flour (chickpea)
- 1 teaspoon cumin
- 1 cup parsley leaves
- 1 cup mint leaves
- 2 small cloves garlic, crushed
- 1/4 cup lemon juice
- salt and pepper to season
- coconut oil, for frying.
- Preheat oven to 200ºC. Line a baking tray with baking paper.
- Place sweet potato on prepared tray and drizzle in oil. Bake for 35-40 minutes or until tender and golden. Cool slightly.
- Place sweet potato, flour, cumin, herbs, garlic and lemon juice in the food processor. Process until mixture comes together. It will form into a dough-like ball.
- Roll mixture into tablespoon sized balls and refrigerate for at least 30 minutes.
- Heat enough coconut oil in a frying pan to shallow fry (about 1cm deep). Shallow fry falafels, turning occasionally until golden. Drain really well on paper towel.
- Transfer to baking paper lined oven and bake in a 160ºC oven for 15 minutes or until warmed through.