Sweet Potato & Chickpea Falafel with Hemp Seed Tabouli

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Falafel originated in Egypt back in the days of the Christian Copts who were forbidden from eating meat during certain holidays and so developed an alternative treat, based on fava beans.  Jewish pioneers later took on these crunchy balls and made their version with chickpeas.  This is our take on falafels, using roast sweet potatoes and chickpeas, and baking them rather than frying.  I’ve also had a play with traditional tabouli  to come up with this gluten free version that is really simple and full of high protein hemp seeds and age defying antioxidants! 

 

INGREDIENTS

Gluten Free, Vegan

We use all organic or biodynamic ingredients

Serves 4-6

Falafel

  • 2 large sweet potatoes (~500g), cleaned and cut into cubes
  • 2 ½ cups (440g) cooked chickpeas
  • 3 cloves garlic, peeled & finely diced
  • ½ cup besan flour (chickpea flour)
  • 1 tsp good quality salt
  • 2 tsp ground cumin seeds
  • 1 tsp ground coriander seeds
  • 1 tsp sweet paprika
  • 1 small red chilli, seeds removed
  • Pinch of good quality salt
  • ½ cup chopped Italian parsley or coriander
  • Hemp seeds to coat

Tabouli

  • 2 cups fresh Italian parsley, chopped finely
  • 1/2 cup fresh mint leaves, chopped finely
  • 1 small red onion, finely diced
  • 8-10 cherry tomatoes, finely diced
  • 1 cup hulled hemp seeds
  • 2 tablespoons extra virgin, cold pressed olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Good quality salt, to taste

Served using Hand Forged Spatula on the Wabi Dinner Plate

 

TO MAKE 

Falafel

Preheat oven to 180oC

  • Place sweet potato in saucepan and cover with filtered water.  Bring to boil and simmer for 10-15 minutes until potato is cooked through.
  • Remove and drain water. 
  • Place sweet potato in food processor with remaining ingredients (except hemp seeds) and pulse until blended well but still textured a little.
  • With wet hands, roll mixture into golf ball size patties and flatten slightly.  Coat either side with hemp seeds and place on tray lined with parchment paper.
  • Place in oven and cook for approximately 15-20 minutes until slightly crisp on the outside.
  • Remove from tray and serve while hot.

Tabouli

  • Mix parsley, mint, tomato, onion & hemp seeds together in bowl. 
  • Whisk olive oil, lemon juice & salt together in another bowl.
  • Mix the two together with a large spoon until combined.

Tabouli served in the Minimalist Deep Bowl.

 

TO SERVE

Cooked Gluten Free savory Vegan

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