I found this recipe on Pinterest, and like everything, I had to adapt it for myself.
The first time I made it, I made large patties, and fried them. They were soggy and heavy. The taste was good but the texture was awful. I decided to add sweet potato, make mini patties, and baked them, and I hit the jackpot!
I love this dinner, it’s one you can make in stages throughout the day if you’re rushed for time, and the amount below makes enough for four people, or leftovers for the next night for two.
Something I’m interested in trying is losing some of the sweet potato and replacing it with Quinoa, which would lower the carbs and up the protein, next time I cook it I’ll give it a go and let you know!
If you wanted to make this gluten free you could lose the pitta, and use an alternative flour, such as rice flour.
It’s not the most protein heavy, but serving exactly as described per portion you’ll get roughly
Sweet Potato Falafel with Salsa & Hummus
-1 tin chickpeas
-1 medium onion
-1 clove garlic
-1 teaspoon cumin
-2 teaspoons harissa paste
-pinch of salt
-2 medium sweet potatoes
-1 tablespoon plain flour
-1/2 small avocado (per pitta)
-pitta bread (I use Tesco Harissa pitta bread)
-handful of cherry tomatoes
-2 spring onions
-small handful of coriander
-teaspoon of sugar
-splash of white wine vinegar
-splash of olive oil
Sweet Potato Wedges
-2 medium sweet potatoes
-splash olive oil
-1 teaspoon smoked paprika
-1 teaspoon garlic powder
-1 teaspoon onion granules
Peel and cube the sweet potatoes, and put them on to boil in salted water. Whilst they are cooking mix the remainder of your ingredients, for the Falafel in a bowl, aside from the flour, and start to process, leave some bits chunkier than others for a variant in texture. put the chopped mix back in the bowl and mix in the flour.
Once the sweet potatoes are soft, remove from the heat and drain, mash them in the pan and add them into your chopped mix, allow to cool.
Peel your seat potatoes for your wedges, and chop into wedge shapes, mine are often pretty messy. Mix up the dry ingredients, and pour over the wedges along with a glut of oil in a roasting pan. These can be done well ahead of time.
Once the falafel mix has cooled, place some paper towel on a plate and shape the mix into small patties. I usually get 16 patties from this mix, which gives enough for four per pitta.
Heat the oven to 175’c (fan), brush a small amount of oil in the bottom of a roasting dish and place the falafel in. Bake for around 45 minutes, turning when needed. You can also bake the wedges at the same time.
For the salsa, hope the tomatoes, spring onions, and coriander, and toss together with the oil, vinegar, sugar, and salt.
Serve in a pitta with hummus, sliced avocado, and salsa, with your wedges on the side.