How to make…Sweet Potato Falafel

This is a really simple recipe with very few ingredients. It requires very little preparation and they taste delicious! Personally I find measuring specific quantities a little boring so I prefer to do things by eye, so as always this is just a guide. This means you can decide how much you want of each ingredient and you can change it every time. 

What you need to do:

  1. Preheat your oven at 180C.
  2. Cut your chosen amount of sweet potato in half and microwave until soft.
  3. Chop your sweet potato into small cubes.
  4. Drain your chickpeas and add to a blender with the sweet potato.
  5. Add your spices (if you want them spicy add a lot, if not be sparing or even miss them out).
  6. I recommend starting by adding two tbsps of flour and a splash of yoghurt/milk, and blend. Every time I make these I need slightly different amounts of milk and flour because the amount of sweet potato also changes slightly. So look at the mixture after its blended and make a decision about if it is too dry/to sticky. Add small amounts of flour (if sticky) and (yoghurt/milk) if too dry at a time until you reach a consistency that you can roll into balls. 
  7. Add baking paper to a tray and roll the mixture into small balls. If you would like the outside more crispy, you can spray a little fry light on them. 
  8. Cook for approximately 30 minutes, but check on them to ensure they’re not past the crispiness you want. 
  9. They taste lovely fresh out the oven but you can keep them in the fridge to use throughout the week in wraps, on salads or as a snack. You can either eat them cold or pop them in the microwave to warm them up. 

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