Free Weekly Go Faster Recipe
   

Sweet Potato Falafel

Serve as a lunchtime treat or a light supper, perhaps followed by a bowl of soup. A staple in the Middle Eastern diet for centuries, falafel are based on nutritious chickpeas, which among other things are packed with fibre, protein, slow-releasing carbohydrate, healthy fats, iron and zinc. Adding sweet potatoes, garlic, ginger and spices to these tasty falafels gives an extra boost of antioxidants and anti-inflammatories to keep you in tip top health.

Ingredients

Serves 4
  • 1 small sweet potato, peeled and diced
  • 1tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 x 400g can chickpeas, drained
  • 2 cm cube fresh ginger, peeled and grated
  • 1 tbsp lemon juice
  • 1 clove garlic, peeled and crushed
  • ½ tsp salt
  • 2 tbsp gram (chickpea) flour
  • 1 courgette, finely grated
  • Freshly ground black pepper
  • 25g fresh coriander and/or mint leaves, chopped
  • 2 tbsp sunflower or rapeseed oil
For the yoghurt sauce
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp chilli powder
  • 250g natural yoghurt
 

Nutrition

Nutrition per serving
  • Energy (kcal) 221
  • Carbohydrate (g) 31.2
    • Of which sugars (g) 5.4
  • Protein (g) 11.3
  • Fat (g) 6.6
    • Of which saturates (g) 1.8
  • Fibre (g) 5.1
  • Salt (g) 1.3

Method

  • Prep time – 20 minutes (plus 30 minutes in fridge)
  • Cook time – 5 minutes
  1. Boil the sweet potato in plenty of salted water for about 10 minutes until just tender, then drain.
  2. Dry fry the cumin and coriander seeds for 1 minute and then roughly crush them with a pestle and mortar.
  3. Place the chickpeas, sweet potato, spices, lemon juice, garlic, fresh ginger, salt and pepper in a food processor or blender and blend until semi-pureed.
  4. Mix in the flour, courgette and the fresh herbs.
  5. Form little falafel patties with about 3 cm in diameter and 1 cm thick and leave in the fridge for 30 minutes to firm up.
  6. Meanwhile prepare the yoghurt dip by combining all the ingredients in a bowl.
  7. Heat 2 tbsp oil in a non-stick frying pan and fry the patties for 2 minutes on each side.
  8. Serve with the yoghurt dip, salad leaves and pitta bread.

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