Natasha Corrett‚Äôs sweet potato falafels

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Natasha Corrett’s Sweet Potato Falafels

These sweet potato falafels are a delightful twist on the traditional Middle Eastern dish. Infused with the natural sweetness of roasted sweet potatoes and a blend of aromatic spices, they offer a unique flavor profile that is both comforting and exotic. Perfect for a healthy lunch or dinner, these falafels are sure to become a favorite in your recipe collection.

Serving Size and Yield

Makes approximately 12 falafels, serving 4 people.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Ingredients

2 medium sweet potatoes (about 500g), peeled and cubed
1 tablespoon olive oil
1 can (400g) chickpeas, drained and rinsed
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
1 tablespoon lemon juice

Instructions

Preheat your oven to 200°C (400°F).
Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender.
Transfer the roasted sweet potatoes to a food processor. Add chickpeas, garlic, cumin, coriander, smoked paprika, cayenne pepper, parsley, flour, and lemon juice.
Pulse the mixture until well combined but still slightly chunky. Adjust seasoning with salt and pepper.
Shape the mixture into 12 small balls or patties.
Place the falafels on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until golden brown.
Serve warm with your choice of pita bread, salad, or a yogurt sauce.

Additional Notes

For a spicier kick, increase the cayenne pepper. These falafels can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.