Savory??? Yes that right, the first savory recipe on the OnlinefoodBlog! These Baked Sweet Potato Falafels are made with chickpeas, sweet potato, lots of spices and coriander.
Yes, I have not gone crazy, trust me! I know this is a savory recipe on a primarily sweet blog but there is a first time for everything. Still on my no refined carbs “challenge”, I attempted to make some fruity crumble bars but, oh, they turned out terrible!
Stuck in a rut for sweet baking, I had some leftover roasted sweet potato in my fridge so I decided to make some sweet potato falafels. I love falafels; little spicy bites of deliciousness, perfect with salad or hummus and they are painfully easy to make!
These falafels are slightly different to the store-bought or ones found in restaurants as they are baked, not fried but yet they still achieve a lovely golden and crisp exterior and a soft flavorsome center. Made with chickpeas, onion, a sneaky carrot and a lot (I stress a lot!) of spices, these bites are naturally healthy and vegan, yum!
I eat sooo many falafels; they are my current lunchtime staple. I have them with some quinoa, veggies and an occasional dollop of hummus, normally. I tend to favor certain brands, Cauldron being my favorite but even though I love the flavor of their falafels, I find them too dry to eat on their own. Enter homemade falafels – easy to switch up the flavors and either bake or fry them to crisp perfection.
One day, I will have to make the ultimate falafel recipe!
Anyway, to make these fa-fa-fa-falafels, slice up some onion and fry it until it is soft and golden; this adds a lovely caramelized flavor so make sure your onions are cooked well. I add a grated carrot to these bites for extra veg content and as a binding agent – we don’t want crumbly and dry falafels, do we?
For the spices, I love using cumin and coriander; if you don’t really enjoy spicy or “fragrant” food, omit the other spices and use just these two. They add an authentic flavor and give the bites a gorgeous color. These falafels are actually like a cross between Middle-Eastern and Indian cuisine.
So, so good…
Don’t you just crave falafels now?
I love to eat these in salads, quinoa or as above in a homemade wholemeal chapati (or pitta pocket) with lettuce, tomato, cucumber, coriander and natural yogurt with mint.
If you make my Baked Sweet Potato Falafels Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
1 tsp. oil, I used cold-pressed rapeseed Stored the baked falafels in an air-tight container in the fridge for up to 1 week.
How do you make Baked Sweet Potato Falafels
1 white onion, peeled
1 garlic clove, peeled
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. unsmoked paprika
1 tsp. ground cinnamon
1/2 tsp. celery salt
1 can chickpeas in water with no added sugar or salt
150g roasted sweet potato OR 150g raw sweet potato-see note below
A handful of fresh coriander leaves
I had leftover roasted sweet potato in my fridge to make these falafels but if you do not have any cooked sweet potato, let's make some! Preheat the oven for 190c/ 180c fan/ gas mark 4 and peel a medium sized (150g-200g) sweet potato and chop it into 2cm rounds and then in half. Put the potato into a bowl and add 1/2 tbsp. oil, 1 tsp. smoked paprika, 1/2 tsp. cinnamon and salt to taste. Bake on the tray, spaced apart, for 20 minutes or until a knife easily inserts into the potato. Leave to cool and proceed with the recipe.
Try out our Baked Sweet Potato Falafels recipe and post your results below in the comments…
1 tsp. oil, I used cold-pressed rapeseed
Stored the baked falafels in an air-tight container in the fridge for up to 1 week.