Spicy sweet potato falafel
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- salt & pepper to taste
- 2 garlic cloves
- 1 tbsp lemon juice
- 1/2 onion
- 2 avocados
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp cumin powder
- radishes
- 1 small handful cilantro
- kalamata olives
- 1/2 tsp chilli powder
- 1 medium sweet potato (about 1 cup mashed)
- 1 19 oz can of chickpeas (about 2 cups)
- 1 large handful cilantro
- 1/4 tsp cayenne (more if you like it spicier!)
- 1/4 cup whole grain flour (i used spelt-sub gluten-free fl
- 2 tbsp dairy free plain yogurt
- sunflower sprouts
- pickled red cabbage (or regular red cabbage)
- Carbohydrate 4.37881312515512 g
- Cholesterol 0 mg
- Fat 5.88368458333333 g
- Fiber 2.76862911165293 g
- Protein 0.904938333340164 g
- Saturated Fat 0.844418875 g
- Serving Size 1 1 -15 ball (53g)
- Sodium 104.877520833351 mg
- Sugar 1.61018401350219 g
- Trans Fat 0.359522583333334 g
- Calories 68 calories
Cook your sweet potato in the microwave or oven until tender. (About 4 minutes in the microwave, or 30 minutes in the oven at 400 degrees)Remove the sweet potato from the skin and place the potato in a food processor.Preheat the oven to 350 degrees and line a baking sheet with parchment paper.Drain and rinse the chickpeas and add to the food processor, along with the remaining ingredients.Blend until it forms a thick puree.Taste and adjust if it needs more salt, pepper, spice...etc.Using your hands, roll the dough into small circles and place on the baking sheet.Place your falafel in the oven and bake for 30-35 minutes, until golden brown outside.For the avocado sauce, blend all ingredients together in a blender or food processor until creamy.Serve falafel with along side some salad and the avocado sauce.
