What better way to bulk out your lunch that by filling your plate with some great homemade falafel and homemade hummuss? Now I love the flavours in falafel, but I find that store bought falafel can be a bit too dry, and I always go a bit too crazy with the houmous. So combining the great sweet taste and soft texture of a sweet potato with the amazing flavours of a falafel just seemed like the best idea! This dish provides over 25g of protein per serving, making it a great filling lunch (or dinner) for everyone, from meat eaters to vegans. This dish is very easy to put together and the results are super tasty!
Ingredients (Serves 4)
- 2 large sweet potatoes (500g)
- 1 tin of chickpeas
- 1 medium white onion
- 2 cloves of garlic
- 2 teaspoons of cumin
- 1 teaspoon of corriander
- Small handfull (1/4 cup) of fresh parsley, finely chopped
- 1 tablespoon of melted coconut oil
- 1 tablespoon of lemon juice
- 2 tablespoons of buckwheat flour
- A pinch of black pepper
- 1 teaspoons of pink himalayan salt
Pre heat the oven to 220°C (fan)/240°C/Gas Mark 9. Peal and chop the sweet potatoes into chunks, place on a baking try with some melted coconut oil drizzled over the top. Put in the center of the oven for 15 minutes so that the sweet potato is soft, but not fully cooked.
While the sweet potato is in the oven, finely chop the onion, garlic and fresh parsley, and then add all of the ingredients (except the sweet potato) to your food processor and blend for about 1 minute. When the sweet potatoes are done, leave them so sit for about 5 minutes. Depending on your food processor, you may want to use a potato masher on the sweet potatoes before adding them to the mix. When ready, add the sweet potato to your other ingredients in your food processor and blend for another minute, making sure to scoop down any mixture that builds up at the sides. You don’t want to blend for too long, otherwise the mixture will turn into a paste!
When ready, mould the mixture into 12 patties. The mixture will be fairly sticky, but you should still be able roll it into a ball with your hands, and flatten on your baking tray. Use non-stick paper, or grease your baking tray with a little coconut oil. Bake in the oven for 20-25 minutes at 220C Fan, until the outside of each patty is starting to brown. Flip each patty over after 15 minutes. Serve up with some lovely homemade houmous, salad and pitta bread, and enjoy!
These tasty little patties are best when fresh out of the oven, back they can be saved for later. Just keep them in an air-tight container and they will keep for around 5 days.