Sweet Potato Falafel
These delightful sweet potato falafels offer a unique twist on the classic Middle Eastern dish. The subtle sweetness of the sweet potatoes pairs beautifully with the aromatic blend of spices and fresh herbs. Crispy on the outside and soft on the inside, these falafels are perfect for stuffing into pittas or flatbreads, adding a pop of flavor with every bite. Serve them alongside creamy houmous, cool cucumber slices, and a drizzle of hot pepper sauce for a delicious and satisfying meal.
— Constant Cookbook
Ingredients
- 4 large sweet potatoes (the larger the better!)
- 2 cloves of garlic, crushed/finely chopped
- 1 red onion, finely chopped
- 1.5 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp fresh coriander, chopped OR dried coriander
- 3 tbsp plain flour
- salt & pepper to season
- NOTE: the measurements of the herbs, spices and flour are approximate and can be amended to taste. The flour adds texture, so more or less may be required.
Instructions
- Bake the sweet potatoes in the oven at 200C for about 1-1 1/2 hours until soft to the touch.
- Cut potatoes in half and scoop the cooked potato into a bowl. (The skin should peel off easily) Mash the potato and leave to cool if possible. (Not necessary, just makes shaping the falafel easier)
- Add the garlic, onion, cumin, both coriander and the flour and mix well. Season to taste. At this point you may with to add more of the spices to taste.
- Shape into as small balls about the size of a golf ball, or a little bigger and place on greased backing tray.
- Cook for 25-30 minutes at 200C until slightly crispy on the outside. Serve in pittas/flatbreads with some houmous, sliced cucumber and hot pepper sauce.
Yield
Serves 4
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