This recipe emerged from my kitchen as a blend of other recipes I had seen for sweet potato falafels.
I couldn’t quite find a recipe I really loved, so took elements of some recipes and added a zest of my own. I really like cooking in this way – improvising and adapting to use what you like and perhaps using up what is left in the fridge/cupboards. I liked the idea of adding colour and a vegetable boost to the classic chickpea falafel recipes. Here I used kale and sweet potato, but you can play around with adding other veg such as spinach, peas, grated courgette or grated beetroot. It added flavour and kept them from being too dry or crumbly. These are also baked so no added oil or deep frying here!
They are easy to make but do require a blender and a bit of mess if you use your hands when shaping the falafel!
1 can of chickpeas (drained)
1 teaspoon smoked paprika
2 teaspoon of ground cumin
handful of fresh corriander – chopped
2 garlic cloves – finely chopped
1 tablespoon of tahini (sesame seed paste)
Juice of 1/2 lemon
2 medium sweet potato
2 big handfuls of kale
- Cut the sweet potato into medium sized cubes (you can leave the skin on or peel if you prefer). Then steam the sweet potato for 10 mins or until soft, adding the kale to the steamer for the last 5 minutes.
- Once the kale & sweet potato are cooked, now its time to add all the remaining ingredients (apart from the sesame seeds) to the blender and pre-heat your oven 180 – 200c
- Blend on a high setting for a few minutes, you may have to keep stopping the blender to use a spatula/spoon to scrap the sides and encourage the ingredients to mix well. I didn’t mix for too long as wanted some texture remaining rather than a smooth paste.
- Now its time to get messy – shape the falafel with you hands into small balls, you may prefer to use a spoon but think its easier to get stuck in with your hands
- Place the falafel on a baking tray with some baking parchment on it, you should make about 15 – 20 falafel depending on the size you choose to make.
- Sprinkle sesame seeds on the top before putting in the oven
- Bake for 20 minutes
- You may wish to add shredded salad, houmous and the cooked falafel to a wrap for a classic way to serve
- I served mine with spicy tomato rice/quinoa and salad
- You can freeze leftover falafel to keep for another dinner/lunch