Sweet potato falafel (vegan, with air fryer version)
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
30 falafels
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Calories
6 kcal
-
Course
Appetizer
-
Cuisine
Mediterranean
Sweet potato falafel (vegan, with air fryer version)
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Golden, crispy little falafel made of sweet potatoes, chickpeas and spices. Beautiful stuffed into fresh bread with hummus, Greek yoghurt and snow pea shoots, or just layered across a little fresh salad.
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Ingredients
For the falafel
- 1 medium to large ish sweet potato (or 2 small ones!)
- 1 chickpea 9 ounces/250 grams net weight, cooked, canned
- 1/2 onion finely chopped, medium
- 1 garlic crushed, clove
- 1/4 teaspoon cayenne pepper
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons plain flour
- 1/2 lemon juice from one lemon
- sesame seeds for scattering
optional ‘accompaniments’
- tomato pitta bread or another type of fresh bread, hummus, Greek yoghurt or tahini dressing, snow pea sprouts, chopped
- spring onion pitta bread or another type of fresh bread, hummus, Greek yoghurt or tahini dressing, snow pea sprouts, chopped
Instructions
- Peel the sweet potatoes and cook in a microwave for about 10 minutes or until soft. (you can roast them if you prefer for about 45 minutes or so or until soft)
- In the meantime, pulse the chickpeas a few times in a food processor until still a little bit chunky.
- Mash the pulsed chickpeas and sweet potato together with all of the other ingredients apart from the sesame seeds. Cover the mixture and chill in the fridge for at least half an hour.
- Take spoonfuls of mixture about the size of a walnut and form into balls. Flatten the balls into a patty and press a few sesame seeds into them on both sides.
- Heat up a layer of oil in a skillet/frying pan until quite hot, then fill the pan with patties. Let them cook for about 5 minutes on each side or until golden and crispy.
- Remove from the pan and serve immediately with fresh bread and accompaniments of your choice.
Equipments used:
Notes
- Air fry for 15 minutes. Spray the air fryer basket and falafel lightly with olive oil and cook for 15 minutes, turning half way.
- I would highly recommend making a batch of your own hummus for this recipe. My go-to recipe is this quick hummus and 2-ingredient flatbread.
- This incredible 5-minute tahini dressing goes really well, too.
- This recipe makes quite a large amount of falafel, so you can keep the dough in the fridge for a few days quite comfortably.
- I prefer to keep the uncooked dough in the fridge and then quickly fry them up fresh before eating rather than frying them all first then keeping in the fridge. If you want to though you can pre-cook them all, then quickly reheat them in a hot pan when you want to eat them.
- Yes! Either freeze them uncooked, then let defrost and pan-fry as normal, or freeze cooked, then defrost and re-fry quickly in a hot oiled pan.
Nutrition Information
Show Details
Calories
6kcal
(0%)
Carbohydrates
1g
(0%)
Sodium
41mg
(2%)
Potassium
26mg
(1%)
Vitamin A
655IU
(13%)
Vitamin C
0.5mg
(1%)
Calcium
5mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 30falafels
Amount Per Serving
Calories 6 kcal
% Daily Value*
| Calories | 6kcal | 0% |
| Carbohydrates | 1g | 0% |
| Sodium | 41mg | 2% |
| Potassium | 26mg | 1% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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