BAKED SWEET POTATO FALAFEL

In the event that you are a fanatic of Middle Eastern sustenance like me, at that point you will LOVE these sweet potato falafel. They are totally heavenly, nutritious, very adaptable and can make any feast additionally fulfilling and energizing!

Shop brought falafel simply don't cut it for me i'm apprehensive – I generally find that they are dry, bland and as a general rule the fixing list is the length of my arm! Along these lines, I lean toward make my own, which you may think sounds like somewhat of a faff, yet I guarantee you it truly isn't! This formula is in reality too simple, moderately mess free thus worth attempting. One nibble of these sweet potato falafel, and all of a sudden whatever else will appear to be insufficient.

You know here on Georgie Eats I like to keep it solid, so these sweet potato falafel are prepared and not browned. Be that as it may, do no not stress! They are only fresh outwardly and similarly as flavorfully squidgy within as customary falafels, yet a WHOLE parcel better for you. I cherish covering the outside of these with sesame seeds for additional crunch and surface, yet in addition since it just makes them look so lovely!

Impeccably spiced and completely delightful! These falafels are prepared and not seared making them a lot more beneficial but rather similarly as fresh and delicious and as conventional formulas. Veggie lover, Gluten Free and Paleo.
BAKED SWEET POTATO FALAFEL
Also try our recipe Smashed Avocado and Chickpea Salad Sandwich #vegan #recipevegetarian

Ingredients

  • 600 g (about 2 medium) sweet potatoes
  • 400 g (1 can) chickpeas drained and rinsed
  • 3 cloves garlic finely chopped
  • 1 tsp sea salt
  • 1 tsp cumin
  • 1 tsp ground corriander
  • 1 tsp paprika
  • 1/2 tsp ground cinnamon
  • 20 g (small handful) fresh corriander roughly chopped
  • 40 g (1/3 cup) sesame seeds
  • 1 tbsp extra virgin olive oil

Instructions

  1. Preheat the oven to 180°c fan/200°c/390°f.
  2. Place the whole sweet potatoes onto a baking tray and bake in the oven for 1 hour until very soft.
  3. While the sweet potatoes are baking, add the chickpeas and garlic into a food processor and pulse until the chickpeas are broken up and starting to resemble mash (You can use a fork to mash the chickpeas here, it will just take a little longer). Empty the mixture into a large bowl.
  4. Once the sweet potatoes are soft allow them to cool for 15 minutes before using your hands to peel away the skin (this should be very easy if the potatoes have cooked for long enough). Add them into the bowl with the chickpea mixture along with the salt and all the herbs and spices. Use a fork to throughly mash and combine everything together. 
  5. Empty the sesame seeds onto a plate and line and lightly oil a baking tray.
  6. Using your hands, make small golf ball sized patties of the sweet potato falafel mixture before rolling in the sesame seeds and placing on the baking tray (If you would like extra crispy falafels, you can brush the tops with a little extra oil). Bake in the preheated oven for 40-45 minutes until golden brown and crispy.

Read more our recipe One-Pot Potato Gnocchi with Mushrooms and Feta #vegan #recipevegetarian

Source : bit.ly/2Ika98H

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