If you are a fan of Middle Eastern sustenance like me, by then you will LOVE these sweet potato falafel. They are absolutely superb, nutritious, truly versatile and can make any eat moreover satisfying and empowering!
Shop brought falafel essentially don't cut it for me i'm uneasy – I for the most part find that they are dry, flat and when in doubt the fixing rundown is the length of my arm! Thusly, I lean toward make my own, which you may think sounds like to some degree a faff, yet I promise you it genuinely isn't! This equation is truly excessively straightforward, tolerably chaos free consequently worth endeavoring. One snack of these sweet potato falafel, and out of the blue whatever else will seem, by all accounts, to be lacking.
You know here on Georgie Eats I like to keep it strong, so these sweet potato falafel are readied and not cooked. In any case, do no not stretch! They are just new ostensibly and correspondingly as delightfully squidgy inside as standard falafels, yet a WHOLE package better for you. I value covering the outside of these with sesame seeds for extra crunch and surface, yet what's more since it just makes them look so stunning!
- 600 g (about 2 medium) sweet potatoes
- 400 g (1 can) chickpeas drained and rinsed
- 3 cloves garlic finely chopped
- 1 tsp sea salt
- 1 tsp cumin
- 1 tsp ground corriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 20 g (small handful) fresh corriander roughly chopped
- 40 g (1/3 cup) sesame seeds
- 1 tbsp extra virgin olive oil
- Preheat the oven to 180°c fan/200°c/390°f.
- Place the whole sweet potatoes onto a baking tray and bake in the oven for 1 hour until very soft.
- While the sweet potatoes are baking, add the chickpeas and garlic into a food processor and pulse until the chickpeas are broken up and starting to resemble mash (You can use a fork to mash the chickpeas here, it will just take a little longer). Empty the mixture into a large bowl.
- Once the sweet potatoes are soft allow them to cool for 15 minutes before using your hands to peel away the skin (this should be very easy if the potatoes have cooked for long enough). Add them into the bowl with the chickpea mixture along with the salt and all the herbs and spices. Use a fork to throughly mash and combine everything together.
- Empty the sesame seeds onto a plate and line and lightly oil a baking tray.
- Using your hands, make small golf ball sized patties of the sweet potato falafel mixture before rolling in the sesame seeds and placing on the baking tray (If you would like extra crispy falafels, you can brush the tops with a little extra oil). Bake in the preheated oven for 40-45 minutes until golden brown and crispy.
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