Sweet potato falafel
Falafel is versatile, easy to make and inexpensive. Serve them with crisp salad leaves, warm pitta and a tangy tahini dressing for a satisfying lunch, or try making a big batch to enjoy throughout the week. Victoria adds sweet potatoes to boost the flavour of her falafels, keeping them deliciously moist.
Ingredients
Sweet potato falafels
- chickpeas , 1/2 a tin, drained
- 125g of broad beans , podded
- 5 garlic cloves
- 5 spring onions , finely chopped
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp allspice
- 1/2 tsp cayenne pepper
- 1 knob of fresh ginger , grated
- 1 handful of fresh coriander , finely chopped
- 1 handful of flat-leaf parsley , finely chopped
- 1 bunch of mint , finely chopped
- 1 tsp baking powder
- 1 lemon , zest and juice
- 1 tsp salt
- black pepper
- 2 tbsp of gram flour
- 125g of sweet potato , finely grated
- sunflower oil, for frying
Method
1
Place all the ingredients – except for the sweet potato – in a blender and pulse until fairly smooth, but still chunky in places
2
Fold through the sweet potato until fully incorporated. Transfer to a large bowl, cover with cling film and place in the fridge to chill for 1–2 hours
3
Using the palm of your hand, roll the mixture into small balls about the size of a golf ball
4
Heat the oil in a wide, heavy bottomed saucepan to 180˚C
5
Carefully lower the falafels into the oil with a slotted spoon. Leave for about 1 minute before turning over. Once the falafels are a rich golden brown, carefully remove them from the oil with a slotted spoon and drain on kitchen paper
6
Serve with salad leaves and tahini sauce, in or out of a toasted pitta bread pocket (gluten-free pittas are available in most supermarkets)
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Sweet potato falafel
