These sweet potato falafels are fragrant, delicious and a brilliantly healthy choice. They’re IBS friendly and gluten free.
They’re so easy to make: I tend to make a huge batch and store the rest in the freezer. In addition, you can always whizz up some of the mixture up in a food processor for smaller mouths.
This recipe makes about 6 medium sized falafels.
1 large sweet potato, peeled and cubed
1 tbsp apple cider vinegar (optional)
Juice of half a lemon
1tsp tea salt
10 leaves fresh basil, chopped finely
1tsp baking powder
Black pepper (to taste)
Preheat oven to 180 degrees
Peel and dice the sweet potato, then place in a baking dish, add 1tbsp coconut oil and then massage in the cinnamon, salt and pepper. Bake in the oven for approximately 30 minutes, or until soft and golden
Once cooked, put in your food processor, and add the rest of the ingredients, then whizz up until all ingredients are well mixed, but still have a rough consistency
Use your hands to form your Falafels and set aside on a plate, ready for frying
Heat a frying pan with 1tbsp coconut oil, then cook the Falafels until golden and crispy on each side
Serve up with a mixed leaf or quinoa salad.