Sweet Potato Falafels
Servings:
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Ingredients
Instructions
Nutrition
| 500 g | Sweet potatoes | |
| .5 | Onions | |
| 150 g | Bulgur wheat | |
| 3 cloves | Garlic | |
| 3 tbsp | Fresh parsley | |
| 1 tsp | Cumin | |
| 1 tsp | Ground coriander | |
| .5 tsp | Cayenne pepper | |
| 200 ml | Vegetable stock | |
| 2 tbsp | Rapeseed oil |
- Prep the ingredients: peel and cut the sweet potatoes into 2-cm cubes, peel and cut the onions into 2-cm wedges, peel (but don't chop) the garlic.
- Pre-heat oven to 200ºC (180ºC Fan). Toss the sweet potatoes, onion and garlic with 2 tbsp of olive oil, along with the cumin, coriander, and cayenne. Place on a baking tray, cover with foil and roast for 30 to 35 minutes until soft. Remove the sweet potatoes from the oven and allow to cool.
- Meanwhile, combine the vegetable stock and bulgur wheat in a saucepan. Bring to the boil and simmer until all the water evaporates. Remove from the heat and leave to stand.
- Pulse the potato mix in a food processor until roughly combined, about 30-40 seconds. Remove from processor and add to bowl along with cooked bulgur wheat. Mix to combine and season with salt and pepper. Take tablespoon portions of the mixture and, using wet hands, form into balls. Place on a greaseproof lined baking sheet and press down lightly to form a patty. Chill for 30 minutes.
- Bake the falafel for 25–30 minutes, turning once during cooking until crispy and piping hot throughout.
Fat:
7.6g
Saturates:
.5g
Sugars:
5.2g
Protein:
6.8g
Carbs:
51.7g
Fiber:
8.3g
24.2%
Calories
52.2%
Carbs
8%
Protein
19%
Fat
33.2%
Fiber