Baked Sweet Potato Falafels
Deliciously tasty vegan falafels, made with sweet potatoes, herbs and chickpeas.
Servings: 30 Falafels
- 350 g Cooked Chickpeas
- 300 g Raw Sweet Potatoes Peeled
- 2.5 tbsp Tomato Puree
- 1 tbsp Dried Coriander Leaf
- 2 tsp Ground Paprika
- 2 tsp Ground Cumin
- 2 tsp Maple Syrup
- 1 tsp Garlic Granules
- 1 tsp Dried Chilli Flakes Optional
- 0.5 tsp Sea Salt
Preheat your oven to 200°C (392ºF)
Cut your peeled, raw sweet potatoes into 0.5 inch chunks and place them into your food processor. (You may need to cut them into smaller pieces if your food processor isn't as powerful.)
Toss the cooked chickpeas, tomato puree, dried coriander leaf, paprika, ground cumin, maple syrup, garlic granules, salt and chilli flakes (optional) into the food processor as well.
Blitz the mixture, until it becomes a batter.
Mould the batter into small balls (about an inch in diameter) and place them on a lined baking tray.
Bake in the oven at 200°C (392ºF) for 35 minutes (or until they're slightly browned and can be easily removed from the baking paper.)
Serve in a pita with hummus and salad, and a drizzle of tahini sauce!