John Myers
Sweet Potato Falafel
The perfect sweet potato falafel recipe with a picture and simple step-by-step instructions.
- 450 g Boiled and mashed sweet potato
- 2 tbsp Chickpea flour
- Salt pepper
- 1 tsp Apple Cider Vinegar
- 0,5 Pc. Lemon, the juice of it
- 1 tbsp Tahini
- 2 tsp Smoked paprika powder
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 2 tsp Cumin
- 1 tsp Turmeric
- 2 tsp Dried or fresh thyme
- 1 Msp Galangal at will
- 220 g Chickpeas from the jar, drained weight
- 100 g Sunflower seeds, buckwheat or sesame seeds
- Mix all ingredients except the chickpeas and sunflower seeds in a blender to a smooth, supple mass. Add the chickpeas and mix briefly, leaving some pieces.
- Separate a heaped tablespoon from the mass and roll it in the sunflower seeds. Place on a baking sheet lined with baking paper and bake in a preheated oven at 190 degrees circulating air (or 200 degrees top / bottom heat) for about 30 – 40 minutes. The balls should be crispy on the outside and still soft on the inside.
- The falafel taste warm and cold and can be kept in the refrigerator for a few days. They are just as suitable as a snack in between meals or as a side dish to a salad. A couple of dips, that’s all you need. The amount makes about one baking sheet. For me, a large sweet potato made about 450 g of puree.
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