Falafel is a deep-fried ball, or a flat or doughnut-shaped patty, made from ground chickpeas, fava beans, or both. Herbs, spices, and onion relatives are commonly added to the dough.
It is a well known Middle Eastern dish that most likely originated in Egypt. Great for a meat free meal and so satisfying!
Vary your herbs depending on your taste buds. Suitable for freezing, a great batch cook option.
500g sweet potatoes
2 cloves of garlic
1x 400g tin of chickpeas
Juice of 1 lemon OR 1 lime SPICES:
1tsp of cumin
1tsp ground coriander optional
1 tsp paprika
Pinch of cayenne pepper optional
½ tsp black pepper
2 tsp seasalt
2 tbsp of tamari / soy sauce
RED PEPPER RELISH
1 medium red onion
2 red peppers
1x400g tin of chopped tomatoes
2 tbsp of ACV (Apple cider vinegar)
1 tbsp maple syrup
1 tsp seasalt
½ tsp of black pepper
Preheat the oven to 180 to 200 / Gas mark 5-6
Cut the sweet potato into bite sized pieces.
Peel and finely slice the garlic.
Drain and rinse the chickpeas – place onto 1 baking tray.
Put tray into the oven and bake for 25 mins or until soft.
Put the sweet potatoes mix into a large bowl. Add the herbs and spices.
Blitz the mix or mash the mix. Make sure it is well mixed and no big lumps left!
Divide the mixture into four patties or roll into balls. Sprinkle the sesame seeds on a plate, roll the balls or turn the patties. Place on a baking tray and bake for 15-20 mins – roll or rotate halfway through.
Put the red peppers and onion into a medium pan on a high heat along with the tinned tomatoes and the rest of the relish ingredients.
Bring to boil, reduce to a simmer for 30 minutes. Blend the mixture together and serve!
Falafels are great tucked into a warm pitta with sliced avocado, some grated cheese, hummus , relish, natural yogurt and a fresh green salad.