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Sweet Potato Falafels

by Annalisa Brown (follow)
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Summer to me, signals Christmas and a long party season with lots of overindulgent eating and drinking. However, those watching their health and weight shouldn’t despair, as there are many existing recipes that can easily be modified to provide you with a non-guilty snack to nibble on.

I recently had a glut of sweet potato and not much else. With the champagne chilling and guests beckoning within the hour, I simply couldn’t imagine what I could create with sweet potato AND maintain a low fat and healthy snack.

Admittedly, not two of the most common themes when preparing snacks for the party season or Christmas.

With the current resurgence in Middle Eastern and Turkish cuisine, I started flicking through a few cookbooks for some inspiration … hummus; fritters; breads. Soon, thoughts turned to making falafels; sweet potato falafels in fact.

Although falafels are generally healthy, I tweaked the ingredients and used spices for additional flavouring, baking the falafels until a crispy crust formed on the outside but inside was still light and fluffy.

A successful collaboration ensured - I was able to deplete my over extended stockpile of sweet potato AND maintain a low fat and healthy approach with this snack.

The outcome was bittersweet … my guests loved them and wanted more but alas the sweet potato cupboard was now bare!

Sweet Potato Falafels were an exercise in depleting an over extended sweet potato stockpile and providing guests with some healthy and low fat party snacks.


Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 15 servings

Ingredients
1 Cup Sweet Potato (mashed)
1 Cup Wholemeal Flour
1 Cup Chick Peas (mashed)
1 Teaspoon Smoked Paprika
1 Teaspoon Coriander
1 Teaspoon Basil
1 Teaspoon Fennel
˝ Teaspoon Chilli
50ml Lemon Juice
100ml Water
Pinch of Pepper

Some of the key ingredients include wholemeal flour, sweet potato, chick peas and spices.


Method
Peel and chop the Sweet Potato and place into a saucepan with a small amount of water.

Bring water to the boil and cook the Sweet Potato until extremely tender and water has reduced.

Mash the sweet potato and set aside to cool.

Using a fork, mash the chick peas (I used tinned chick peas for this recipe).

Combine and mix the flour, spices, lemon juice and water.

Add the mashed Sweet Potato and Chick Peas and blend to form a dough.

Add all ingredients together to form a dough.


Roll into small balls and place onto a baking tray lined with alfoil paper.

Drizzle a small amount of premium virgin olive oil and bake in a pre-heated 180 degree oven for approximately 15-20 minutes. The falafels will turn a crispy brown colour.

Roll the dough into small balls and place onto a baking tray lined with alfoil paper. Drizzle a little premium virgin olive oil over the falafel balls and bake for approximately 15 minutes.


Serve immediately with some salad and with a dipping sauce of choice.

Notes
Falafels can be made ahead of time and served as finger food (as I did) or taken to a picnic. They can be served hot or cold. I served these Sweet Potato Falafels with Dill Pesto.

Sweet Potato Falafels.


Categories
#Falafels
#Sweet Potatoes
#Vegan
#Vegetarian
#Vegetables
#Gluten Free
#Low Fat
#Healthy
#Easy
#Simple
#Quick
#Low Salt
#Spices
#Baking
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