I’d like to start this blog off by simply saying… OMG!
Today I decided to browse my Pinterest boards to see if there were any recipes that I could make containing ingredients I can actually eat. Low and behold, I found one! It required a bit of effort but it was so worth it. These things were so freaking delicious that I made them for lunch today and had to blog about them right away to share the love.
Sweet Potato Falafels
2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total
1 1/2 teaspoons ground cumin
2 small cloves of garlic, chopped (I used a garlic press)
1 1/2 teaspoons ground coriander
2 big handfuls of fresh cilantro/coriander, chopped
Juice of half a lemon (I used nearly a whole lemon)
a scant cup chickpea flour
a sprinkling of sesame seeds
salt and pepper
The recipe said to roast the sweet potato, but I boiled it- it’s quicker and easier in my opinion. So… peel, chop and boil the sweet potato until it is soft. Let it drain very well. I drained it while I made the chickpea flour.
Making the chickpea flour is a bit time and labor intensive. Add about 1 1/2 cups of raw, dry chickpeas to a blender or food processor, put in some ear plugs and hit grind. It takes a good few minutes to grind up to a point where it resembles flour and then you need to pass it through a fine sieve in batches (be prepared for a forearm workout) to finally end up with 1 cup of soft chickpea flour with no crunchy chickpea particles. OR… you could just buy it! See my update below.
Then add the sweet potato, cumin, garlic, fresh and ground coriander, chickpea flour, lemon juice, salt and pepper to a bowl. (I omitted pepper since I haven’t eaten it yet on D diet). Mush it all up… it will form a chunky paste. If you happen to have a Pampered Chef Mix and Chop, it works really well for this part.
The mixture should be pretty sticky. If it is not, you may need to add a bit more chickpea flour.
Put the mixture in the fridge or freezer for a bit to set. The recipe says you should do 20 minutes in the freezer or an hour in the fridge but I was impatient and was able to do about 15 minutes in the fridge. As long as it is sticky enough, it should be fine.
While the mixture is in the fridge, preheat the oven to 400F/200C.
Once set enough, roll mixture into little balls and place on a tray lined with baking paper. My mixture made about 22 small balls. Sprinkle with sesame seeds if you want to add a crunch and bake for about 15-20 minutes until the edges start browning.
Enjoy with some sweet chilli sauce, tzatziki or hommus, wrap it up in a pita with some salad… or if you are on a terrible D diet like me, eat them dry with some avocado and veggies on the size. They are still delicious with no sauce.
Andrew and I both agree this would be a great veggie burger recipe. Once I add more ingredients to my diet I plan to try a version with black beans and corn and I’ll make them burger sized. I’m drooling just thinking about it.
4 balls (size as shown above) are approximately 200 calories give or take. There is no oil, no dairy and no gluten so these are ultra healthy!
Buy chickpea flour (Besan/Gram flour)!! It makes these things 10x easier!! We got 500g bags for $4.50 from a local health food shop and I used maybe a little more than half a bag for 2 batches (over 44 little falafels) tonight. It goes a long way and is well worth the price when you consider the time it saves!
Putting it in the fridge/freezer for an hour to set is not necessary. I rolled them into balls straight away and they worked perfectly.
I baked up a few tonight for dinner and I rolled the rest up into little balls and froze them in containers for future dinners and lunches.
MY RECIPE SOURCE: My New Roots
ORIGINAL RECIPE SOURCE: 101 Cookbooks