Vegan sweet potato falafel
30 min
These low fat falafel are made with chickpeas and sweet potato and baked in the oven. They have a whole myriad of flavours and make a perfect addition to a lunchbox but you can also serve them with hummus, salsa and a salad.
2 people made this
Ingredients
Serves: 4
- 2 tablespoons melted coconut oil
- 1 onion, grated
- 400g tin chickpeas, rinsed and drained
- 1/2 sweet potato
- 2 garlic cloves, crushed
- 1 tablespoon tomato purée
- 1 handful parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon chilli powder
- 3 to 4 tablespoons ground almonds
- 1/2 chopped tomato
- 1 small red onion, roughly chopped
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Preheat the oven to 180 C / Gas 4.
- In a small saucepan, melt 1 teaspoon of the coconut oil. Add the onion and fry until soft, about 3 to 4 minutes. Let cool.
- Place the onion, the remaining coconut oil and all the other ingredients in a food processor and blitz up.
- Remove from the food processor. Using your hands, roll the mixture into balls.
- Place onto a parchment lined baking tray and bake in the oven until browned, 10 to 15 minutes.
- Remove and allow to cool down on a cooling rack.
See it on my blog
https://www.happyhealthyem.co.uk/single-post/2017/03/24/Sweet-Potato-Falafel
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