V - DF - GF - SF - NF - EF
1 sweet potato (baked or steamed)
14oz can of chickpeas (drained and rinsed)
1/2 cup fresh cilantro or parsley (I used cilantro)
1 teaspoon turmeric powder
2 garlic cloves
1 tablespoon ground cumin
1 tablespoon ground coriander
juice of half a lemon + zest of that half
1 teaspoon sea salt
Preheat your oven to 190C. Then simply place the steamed or baked sweet potato into the food processor and pulse for about 10 seconds, breaking down the sweet potato.
Then add in the remaining ingredients into the food processor. Pulse for another 15-20 seconds until the chickpeas have been broken down but are not totally blended - we do not want to turn the mixture into humus - we want there to be small chunks of chickpeas throughout.
Then on a parchment paper lined baking sheet, scoop out the falafel mixture with an ice cream scooper (or use a dessert spoon to scoop out the mixture and form into balls) and place on the sheet. Just make sure the falafels are no bigger than an inch thick. They should be pretty small. Bake for 15-20 minutes until the top is slightly golden brown and crispy. Enjoy!
- I like to add 4-5 falafels on top of a simple salad - arugula, celery, olives, cucumber, pumpkin seeds and tomatoes salad with a lemon and olive oil dressing, or if its winter some roasted seasonla veggies.
- Or add the falafel into a collard green or pita wrap.
- Or enjoy on its own with a little tzatziki dressing.