Sweet potato falafel
These vegan, gluten-free sweet potato falafels are ideal for winter parties, laid-back family meals, trips, picnics and so on. You can make the sweet potato purée and/or the falafel mixture in advance (pre-shaped falafels can be frozen too !). Frying them only takes 5 minutes. Serve them in flat-bread with salad and condiments.
Ingredients
Method
- Pre-soak about 200g chickpeas overnight. The next day drain them and measure out 2 cups (use the rest for hummus or other meals).
- Cut the sweet potatoes into 5mm slices, rub them with oil, then either grill them, fry them in a griddle pan or barbecue them. Let them cool, then remove their skins. Mash the flesh with a fork and set aside.
- Put the chickpeas in a food processor and pulse for a few seconds (you might need to do this in two batches).
- Roughly chop the onion, garlic, coriander leaves and add these to the chickpeas. Add the spices.
- Pulse again, until you get a get a coarse texture, resembling fine couscous. You’ll need to scrape the mixture down the sides of the processor occasionally. Add the sweet potato flesh and pulse again.
- When you’re happy with the consistency, transfer the mixture into a bowl. (it should stick together – add some chickpea flour, if it doesn’t).
- Chill for 1-2 hours.
- When you’re ready to cook the falafels, take the mixture out of the fridge, add the baking powder and mix well. Using a spoon and your hands, shape small balls or patties. You should get about 16 falafels from the mixture. If they fall apart, add chickpea flour to the mixture.
- Put the falafels on a plate.
- Pour some vegetable oil into a small, deep saucepan, and heat it over medium heat. When hot, carefully place 5-6 falafels in the oil and fry them for 2-3 minutes, then turn them over and fry until golden brown all over.
- Using a slotted spoon, transfer them to a plate, lined with kitchen paper towels.
- Repeat the frying with the remaining patties/balls.
- Serve at room temperature.