These vegan, gluten-free sweet potato falafels are crispy, moist and full of flavour.
As I mentioned in my previous post, it’s #Internationalsweetpotatoweek and I’ve been creating a series of recipes to show how wonderful this root vegetable is. I started off with Sweet Potato Fritters but for my second recipe I’ve gone savoury and made falafels. Although it’s not traditional to add sweet potato to this middle eastern favourite it’s certainly a delicious twist.
While chickpeas are the main component in falafel, sweet potato is a great addition; not only does it work well as a binder and stop them from drying out, it adds a really lovely, summery flavour.
What I love about falafels are that you can make a big batch and eat them throughout the week as they keep for up to 5 days when stored in the fridge. They’re a great addition to any lunch, and are especially good in salads, with hummus or drizzled with minted yoghurt – all of which are healthy and delicious serving suggestions.
These Sweet Potato Falafels are:
& Perfect for packed lunches
- 200 g / approx. 2 small sweet potatoes steamed
- 400 g tin of chickpeas
- 100 g quinoa cooked
- ¼ + 2 tbsp. gram flour
- 1 garlic clove
- 2 tbsp. lemon juice
- 1 tbsp. tahini
- ½ tsp. cumin
- A pinch of salt
Place all of the ingredients except the quinoa into a food processor and process until smooth
Transfer to bowl and stir in the quinoa
Using your hands, roll 2 tbsp. of mixture (1 tbsp. for small falafels) into balls and places to one side. Repeat this process for the rest of the mixture.
Place a frying pan over a medium heat and melt approx. 6 tbsp. oil (the bottom of the pan should be covered).
Once the oil is hot place the falafel balls into the pan and fry for approx. 3-5 minutes on each side until golden brown.
Gently remove from the pan and place on paper towel, patting off any excess oil.
Sprinkle with a little salt and serve.
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.