+ {{ recipeCtrl.quantity() }} Remove
Sweet Potato & Sesame Falafel

Sweet Potato & Sesame Falafel

Serves pea Makes about 16 falafel Clock icon 1 hour 20 minutes plus cooling
Dry falafel is a thing of the past with this recipe. Using sweet potato keeps the falafel lovely and moist. Use them to top salads or pop into pittas for a more exciting packed lunch.

3 Farmdrop products in this recipe

£ 6 .40
3 items.

Here's how you do it

  1. Pre-heat the oven to 200 degrees C.

  2. Cook sweet potatoes for 40-60 minutes until soft - or pop in the microwave. Allow to cool.

  3. Whilst the potato is cooling, make up the sesame dressing. In an empty jar (that has a lid) pop the juice half lemon, 3 tbsp tahini, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 clove minced garlic, 3 tbsp water. Shake vigorously and set aside for later.

  4. In a high speed blender, empty the chickpeas and blitz to a fine dust. You may want to open up the blender to make sure the chickpeas aren't stuck to the blades, if so scrape off so it's milled evenly. Strain through a fine sieve and discard the bigger bits.

  5. Once cool, scoop out potato from skins and combine with chickpea flour, garlic, cumin, coriander, salt, lemon juice, 1 tbsp olive oil. Pop into the fridge to chill for an hour - the mixture should be workable - sticky but not sloppy. Add a little more chickpea flour if necessary. Shape into balls. Drizzle with a little olive oil then roll in sesame seeds.

  6. Pop falafel into the oven for 20 minutes until crispy on the outside.

  7. Peel & finely slice the beetroot and ribbon the carrots. Place in a large bowl and dress with the sesame dressing just before you remove the falafel from the oven. Split the salad onto four plates and top with falafel and a little more dressing on top.

Ingredients

  • 2 Sweet potatoes
  • Handful chopped parsley plus extra to scatter ontop
  • Sesame seeds for coating
  • 3 chioggia beetroot
  • 3 carrots

From the Larder

For the falafel: - 100g Chickpea flour (140g chickpeas finely ground in a blender then sieved - you'll have a little extra & may need it to firm up the mixture later on, so keep some back) - 2 Crushed garlic cloves - 1 tsp Cumin - 1 tsp Coriander - 1 tsp Salt - 2 tbsp Olive oil

For the dressing: - juice half lemon - 3 tbsp tahini - 2 tbsp soy sauce - 2 tbsp rice vinegar - 1 clove garlic, minced - 3 tbsp water

Suitable for

  • Vegetarians
  • Vegans
  • Gluten free
  • Dairy Free