Falafel can be made in so many different ways …. using raw chickpeas, using cooked chickpeas,baked , Airfryed or fryed. In the past i have even made beetroot falafel which turned out very good – and am reminded that i need to make them again soon!
Falafel is actually a great source of protein as chickpeas have around 19g protein per 100g (raw). 100g cooked has around 8g protein, and the fact is 100g chickpeas really isn’t that much! Also if you eat your falafel along with some bread you will also be getting all the essential amino acids 🙂 You can read more about the nutrition benefits of chickpeas HERE (scroll down below the recipe)
Enough nutrition talk… onto the recipe?
I found sweet potato for a good price in the store and bought quite a few meaning that i have a whole bunch of sweet potato to cook with. And i thought…. well why not combine 2 favourites into 1… which i seem to be doing alot of recently, haha.
In the past i have also made sweet potato hummus, RECIPE, and it is basically the same thing apart from you don’t mix so much that it turns smooth and you skip the oil in the mix when making the falafel (along with adding onions!).
Just like all my recipes… this is easy to make and doesn’t require so many ingredients, as well as being an inexpensive recipe. Especially if you cook your own chickpeas and find sweet potato on extra price!!
1 medium sweet potato (400-500g)
1 can chickpeas c.a 400-450g
1/2 medium onion (red or white doesn’t matter)
3 cloves garlic
1 tbsp tahini
1 tsp lemon juice
Spices: Parsley & coariande
salt and pepper
**the mixture will be wet, but if it is too wet then add some flour. Add 1tbsp at a time until it reaches a consitency which you can form into balls/patties.
Begin by peeling and chopping the sweet potato to similar shaped cubes. And then boil in some water until soft.
In the mean time dice the onion and if you are using tinned chickpeas, pour away the aquafaba (note – you can use the aquafaba for other recipes, LINK HERE), and rinse the chickpeas.
Once the sweet potato is soft, pour away the water and allow to cool. Once cold, add all the ingredients to a food mixer – or a bowl and mix with a hand mixer. Mix until well combined, however you don’t want it too smooth as then it will just be hummus. So it is ok if there are some chunks.
If the mix is too wet, then add some flour (ex. all purpose flour/GF flour/oat flour or cornstarch), c.a 1tbsp at a time, until it reaches a consistency which you can form. However it shouldn’t be overly dry either as then the results will just be very dry.
Once it is combined, roll into small balls or patties and place on a baking try with parchment paper. You may need 1-2 trays depening on how big you make the falafel.
Preheat the oven to 200 degrees celsius, and bake in the oven for 20-25 minutes. After half the time, take out of the oven and drizzle over a little oil to make them more crunchy – this however is optional.
Once baked, allow to cool slightly before eating!
**Note, my falafel were slightly soft in the middle but i like them that way.
Store these in an airtight container and they will last 3-5 days 🙂