Healthy Sweet Potato Falafel

Soft sweet potato falafel are made with chickpea flour which makes sure they're light & fluffy, not soggy! You could deep-fry the mixture if you like but I find it's easy to scoop them & fry in just a little oil, flipping once golden.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prick the sweet potato all over with a fork. If using a microwave – place the potato onto a plate and microwave on high for 5 minutes then flip and microwave for a further 5 minutes until soft. If using the oven – wrap the potato in foil and place into the oven then switch it on to 180C (350F) and leave to bake for 45-60 minutes, until soft.

Step 2

Meanwhile make the dip: Cut the avocado in half and remove the pit. Scoop out the flesh. Place the avocado flesh, garlic, basil leaves, lemon juice and salt into a blender (or food processor). Blend together until smooth. Alternatively mash it all together in a bowl with a fork. Spoon the dip into a bowl and chill until needed.

Step 3

Once the potato has baked, peel off the skin and place the flesh into a bowl. Mash with a fork until mostly smooth. Mix in the fresh coriander and parsley, the ground cumin and coriander seed, and the spring onion. Add the gram flour and bicarbonate of soda then mix until smooth.

Step 4

Heat a large frying pan with a generous coating of oil (3 to 4 tablespoons is usually enough) over a medium-low heat. Once hot, mix the lemon juice into the chickpea mixture. Take heaped tablespoons of mixture and drop into the oil. Leave to cook until dark golden underneath then flip and cook on the other side until golden. Remove to a plate lined with kitchen towel. Repeat with the remaining batter, topping the pan up with oil as needed.

Step 5

Once ready to serve, sprinkle the za’atar over the dip and serve with the warm falafel.

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