Savoury??? Yes that right, the first savoury recipe on Baking the Day! These spiced 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 savoury 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 flavoursome centre. 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 the occasional dollop of hummus, normally. I tend to favour certain brands, Cauldron being my favourite but even though I love the flavour of their falafels, I find them too dry to eat on their own. Enter homemade falafels - easy to switch up the flavours 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 caramelised flavour 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 flavour and give the bites a gorgeous colour. 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.
qotd - what is your favourite type of berry?
Baked Sweet Potato Falafels
Posted by Eve
- 1 tsp. oil, I used cold-pressed rapeseed
- 1 white onion, peeled
- 1 garlic clove, peeled
- 1 carrot
- 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
- Put the oil into a non-stick frying pan and heat up on a low heat. While the oil is heating, either using a sharp knife or slicing blade in a food processor, slice up the onion. Add the onion to the oil and cook, stirring occasionally until softened and slightly brown.
- While the onion is cooking, grate the garlic and carrot and squeeze out any excess water from the veggies. Add the grated veg into the onions with the cumin, coriander, paprika, cinnamon and celery salt. Fry for another 2-3 minutes until the spices are fragrant and the carrot and garlic has slightly cooked. Turn off the heat and set aside.
- Put the chickpeas into a large spare bowl and using a potato masher, mash the chickpeas until they are a uniform but corse texture. Chop up the sweet potato and add it to the chickpeas and mix well.
- Add the spiced onion carrot mixture into the chickpeas and potato with the fresh coriander and season to taste. Mix well until the mixture is evenly combined.
- Using your hands, roll the falafel mixture into evenly sized balls and set on a plate. Once all of the falafels are formed, put into the fridge for 15-20 minutes until firmer. Preheat the oven to 200c/ 190c fan/ gas mark 5 and grease a baking tray with oil or butter.
- Once chilled, bake the falafels on the prepared baking tray for 15-20 minutes until they are a golden brown and smell delicious. Serve hot, warm or cold with what ever you like.
Stored the baked falafels in an air-tight container in the fridge for up to 1 week.
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 in 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.