Fill up on sweet potato falafels

As summer time approaches we’re all on the lookout for fast and wholesome meals. These candy potato falafels are the proper addition to a salad, a meze platter or in a pita wrap. Prepare dinner up a bulk batch and pop them in freezer – weekly meal prep sorted. Dinspiration because of Insta foodie Tess Mol (@tttesselate).


2 tins chickpeas (drained and rinsed)
1 clove garlic
1 crimson onion
1 cup contemporary parsley
1 cup contemporary coriander
2 tsp. salt
1 tsp. floor cumin
1 giant candy potato (grated)
1 cup chickpea flour
four tbsp. corn flour
2 tbsp. olive oil 


  1. Preheat oven to 180C and line a baking tray with baking paper.
  2. Mix chickpeas, garlic, onion, parsley, coriander, salt and cumin collectively to make thick paste (add a number of further tbsp. of olive oil if meals processor or blender struggles to mix correctly).
  3. In a big mixing bowl stir by moist combine with chickpea flour and corn flour.
  4. Stir by grated candy potato.
  5. Scoop out a tough tablespoon of combination to type small patties and lay in a lined baking tray.
  6. Drizzle with olive oil.
  7. Bake for approx. 30-40 minutes or till golden brown, flipping midway by.
  8. Serve with pickled vegies, blended salad and our Beetroot Hummus.

The publish Replenish on candy potato falafels appeared first on Girls's Health.

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