This sweet potato and corn falafel recipe is an unconventional, veggie-packed spin on the traditional version. Naturally gluten-free, full of flavor, and so easy to make!
- 1 medium-large sweet potato
- ¼ cup/25g oats
- 2 tins (800g) chickpeas, cooked
- 1 red onion
- 2 garlic cloves
- ¾ cup/130g sweetcorn, drained
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp salt
- Black pepper
- 1–2 tsp sriracha
- 4 tbsp nutritional yeast
- Handful fresh coriander (cilantro), finely chopped
- Handful fresh parsley, finely chopped
- Pierce the sweet potato and place in the microwave on high for 10 minutes or until soft through. If you don’t have a microwave, peel and then boil until soft.
- Place the oats in a food processor and blitz until it resembles flour. Add the drained chickpeas, roughly chopped onion and garlic. Blitz until chickpeas are mostly broken down. I like to leave some chunky bits.
- Transfer the mixture to a bowl and add the remaining ingredients. Once the sweet potato is cooked, cut in half lengthways and scoop out the flesh.
- Add to the bowl and mix everything together.
- Pop the mixture in the fridge for half an hour to firm up if it seems too soft. If the mixture seems too wet, add a little flour. If it’s dry add a little water.
- In a large saucepan/skillet heat a thin layer of oil on medium heat.
- Take a tablespoon of mixture roll into a ball and place on a plate. Repeat until all the mixture had gone.
- Place 6-8 falafels in at a time, or however many you can fit it whilst allowing space around them.
- Flatten them down with the back of a spatula and cook on each side for 3-4 minutes until golden brown.
- Keep cooked falafels in an oven on low heat whilst the others cook.
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