Spicy Sweet Potato Falafals
Ah the falafel! The vegan go to option on so many occasions. You can understand why, they are (or can be) delicious and really satisfying, however they can also be dry and uninspiring.
However, I find that adding some veg such as beetroot or sweet potato really adds extra flavour and much needed moisture. These sweet potato falafels are deliciously moist and really tasty, no sad dry falafel’s here!
I think they are great served with flatbread (buckwheat, spelt of gram are all fantastic), hummus, avocado, dukka, pomegranate seeds and lots of fresh coriander, and my favourite lemony tahini dressing.
I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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- 1 large sweet potato scrubbed and cut into inch cubes
- 1 can organic chickpeas
- 1 tsp cumin seeds
- 1 tsp corriander
- 1 tsp turmeric
- 1 tsp chilli flakes
- Salt and pepper
- 3 cloves garlic sliced
- 2 tbsp gram flour
- Handful corriander and mint leaves roughly chopped
- 2 tbsp olive oil
- Boil the sweet potato for 10 -15 minutes until soft. Drain and allow to cool.
- Add all the ingredients to a food processor (apart from the gram flour) and blitz and smooth. Alternatively blend with a hand blender if you want a coarser texture.
- Add in the gram flour and stir to combine. Allow to stand for 30 minutes or so to firm up.
- Sprinkle some gram flour onto a chopping board and roll each ball in the flour ( the mix will be quite wet so you will need to add more flour for rolling ever so often (will make approx 16 falafels).
- Place the balls on a oiled baking tray and bake for 40 minutes at gas mark 6.
- Serve with flatbreads (I like buckwheat), hummus, avocado, pomegranate seeds, lots of herbs and tahini dressing.