Vegan Sweet Potato Falafels

Vegan Sweet Potato Falafels Thrive Health & Nutrition Magazine

Vegan Sweet Potato Falafels with delicious beetroot, horseradish and sage hummus.

Hummus is really high in fibre and contains a high amount of protein!

This is a simple recipe for healthy vegan sweet potato falafels, using only natural and wholesome ingredients. Baked instead of deep fried like many pre-packaged falafels, keeping them low in saturated fats but still high in tastiness.

(Makes for 6)
2 medium sweet potatoes
1 can of chickpeas(400grams)
4 sprigs of fresh parsley
2 tablespoons of extra virgin olive oil
3 cloves of garlic
2 teaspoons of cumin
1/3 teaspoon of paprika
1/2 teaspoon of ground coriander
pinch of salt
100 grams of sesame seeds
juice of 1/3 lemon

How to make it…
Preheat your oven to 200 ̊C and line a baking tray with parchment paper.

Firstly, you need to cook the sweet potatoes. You can do this by microwaving them (with the skin on) for about 7 minutes, or until soft. Alternatively, chop the sweet potato into cubes, cover with a tablespoon of olive oil and roast for about 35/40 minutes, or until soft.

Drain and rinse the chickpea.Put the chickpeas into a blender with the sweet potatoes, lemon juice and olive oil, blitz until well combined. Transfer into a mixing bowl. Finely chop the parsley and garlic and stir into the sweet potato mixture.

Lastly, mix in the salt, paprika and cumin and stir well.Scoop out a heaping tablespoon and roll into a ball. Roll the ball the sesame seeds. Repeat until you have used all the mixture. Put the balls onto the baking tray and bake for about 25 minutes on the middle shelf of the oven.

Enjoy on their own or with pitta bread and lots of hummus.

Thanks to Michaella for this recipe:

Beetroot hummus from Rosie Letts
200g chickpeas, drained and rinsed
125g cooked beetroot
¼ tsp salt Juice
1/4 lemon
½ garlic clove, crushed.
1 tbsp tahini
1 tsp ground cumin
50ml extra virgin olive oil

How to make it…
Place all the ingredients into a food processor and blend until smooth. Store in the fridge. The hummus should last for about 4-5 days.

Thanks to for this recipe.