Falafel are a tasty addition to salads or make a great stand alone snack.
This sweet potato and quinoa version is packed with plant based protein as well as a host of vitamins and minerals that support wellness.
Sweet potato is especially high in Vitamin A which is great to maintain the health of eyes, bones, skin and the immune system.
Ingredients (Makes 10 falafel)
250g cooked sweet potato (see instructions below)
150g cooked chickpeas
100g cooked quinoa
juice of half a lemon
1/4 tsp salt
1/2 tsp smoked paprika
1/2 tsp cumin seeds
small handful (5g) parsley
1 tbsp olive oil
Baking, as opposed to boiling, sweet potatoes ensures that the nutrients remain in the potato.
To do this, preheat the oven to 180 degrees C, pierce two medium sweet potatoes with a knife two-three times. Pop them on a baking tray and bake for 1 hour or until a fork goes through the flesh easily. Allow them to cool and peel the skin off.
Cooked sweet potatoes stay fresh in the fridge for up to 3 days and also freeze well.
To make the falafel, preheat the oven to 180 degrees C.
Put the chickpeas, sweet potato, salt, lemon juice, parsley, cumin, smoked paprika and olive oil in a blender or food processor. Blend until smooth.
Decant the mixture into a bowl and stir through the quinoa.
Take 1 tablespoon of the mixture and form into a pattie. Repeat with the remaining mixture to make 10 falafel. The texture will be fairly sticky but this isn't anything to worry about.
Bake the falafel in the oven for 45 minutes.