This Sweet Potato Falafel is a heavenly wind on a work of art. The sweet potato, lemon pizzazz and raisins give this falafel an exceptional taste and surface. You can eat in a wrap with plate of mixed greens or with tomatoes, pickles, tore coriander and lashings of the sesame lemon dressing.
My Sweet potato falafels are normally gluten free, with no additional oil, contain 2-3 bits of foods grown from the ground. Reasonable for an entire nourishments plant based eating routine and general sound eating regimens.
The high protein falafels are heated to a brilliant flawlessness with no oil. There are some oil's with a medical advantage yet these are quite often lost once warmed so I abstain from adding any oil to prepared nourishment and rather promotion it to crude dressings.
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INGREDIENTS
FALAFEL
- Chickpeas, 1 can
- Sweet potato, 2 tbsp grated
- Red onion, 2 tbsp diced
- Garlic, 2 cloves diced
- Lemon, 1/2 juiced and 1″ square rind chopped finely
- Tomato puree, 1 tbsp
- Raisins, 1 tbsp
- Cumin, 1 tsp
- Ground coriander, 1 tsp
- Cayenne pepper, 1 tsp
SESAME LEMON DRESSING
- Sesame seeds, 2 tbsp ground
- Olive oil, 1 tbsp (or any other oil like sesame)
- Garlic powder, 1 tsp
- Lemon, 1 juiced
- Salt and pepper to taste
INSTRUCTIONS
- Place all the falafel ingredients together in a blender and pulse for 30 seconds or so until broken up and combined.
- Roll into about 9 balls of equal size.
- Place on a non stick tray and bake at 200°c for about 30 minutes until golden. Turn half way through.
- Mix together all the ingredients for the tahini lemon dressing.
- Baked sweet potato falafel last for a few days stored in the fridge. Drizzle on the dressing just before enjoying.
For more detail : bit.ly/34vPTbu
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