Add flour, chickpeas, onion, garlic, parsley, cumin, coriander, lemon juice, and salt. 9. Drain well. Add the cooked peas. 11.6 g Sweet Potato and Chickpea Falafel Recipe. 8. (The mixture might be very thick, depending on the sweet potato or yam, so … Place the sweet potato in a large saucepan of water, place over high heat and bring to the boil. You should have about 1 1/2 cups of cooked sweet potato. Preheat oven to 375 F. Remove the chilled falafel balls from the refrigerator and bake for about 10 to 12 minutes or until golden and crispy. 5. Typically, falafel ​is tucked into a sliced pita to be eaten sandwich-style, but they also can be eaten as an appetizer with garlic yogurt sauce, toum, and tahini sauce. Peel and dice the sweet potato or yam, and cook it in boiling water until soft (about 10 minutes, depending on the size of the pieces). Falafel is a Middle Eastern food that's made of highly spiced ground chickpeas that are formed into balls or slightly flattened croquettes and deep-fried. Next add the onion and spice mix, mashed chickpeas, flax egg, chickpea flour, nutritional yeast and coriander… Add a pinch of coriander and cumin (if using them) to the mashed sweet potato. Add them to a bowl and mash them with a fork or potato masher. From Mollie Katzen's "Vegetable Heaven:" "Koftas are little patties or balls made from ground or mashed vegetables. Once the sweet potato is cooked, carefully remove the skins. Add the cooked shredded chicken. 4. You should have about 1 1/2 cups of cooked sweet potato. 700g sweet potatoes. In the bowl of a food processor place the sweet potato, chickpeas, couscous, garam masala, garlic, egg and 1/2 cup mint. Mix well and shape into small balls (so they can be picked up easily by toddlers). Heat oven to 425 F. Bake sweet potatoes for one hour or until they can be pierced easily with a fork. Peel the skins off the cooled sweet potatoes and discard. When the oil is really hot, add the patties, and sauté for about 8 to 10 minutes on each side, or until lightly browned and heated through. 1 (14-ounce) can chickpeas (rinsed and drained). Drain and set aside. I’ve been making a lot of baked chicken with a baked sweet potato side lunches. To make them really uniform and professional looking, use a 1/4-cup-capacity ice cream scoop or a 1/4-cup measure to scoop up portions of the mixture, then pat each one down until it is about 1/2-inch thick and 2 1/2 inches in diameter. Add all other ingredients, except the flour, peas, and oil. These delicious little koftas are also quite pretty–a deep shade of golden yellow, punctuated by nuggets of bright green peas. Peel and dice the sweet potato or yam, and cook it in boiling water until soft (about 10 minutes, depending on the size of the pieces). Transfer to the bowl, adding the sweet potato with the last batch of chickpeas. Try using the leftovers in a green salad with tahini sauce for the dressing or in pita pockets with lettuce, cucumbers, tomato, and tahini sauce or garlic sauce. Pulse until thoroughly combined. Ingredients. If you choose to flatten the balls with a fork for a small falafel patty, bake them for about 8 to 10 minutes. Gather the ingredients. This recipe for sweet potato falafel is a win-win situation. Sprinkle with the desired amount of sesame seeds. 7. Get easy-to-follow, delicious recipes delivered right to your inbox. Add all other ingredients, except the flour, peas, and oil. Continue to mash with a fork until well combined and smooth in consistency. Peel the skins off the cooled sweet potatoes and discard. It tasted goood but this girl got tired of it. In this recipe, the koftas are shaped into patties, similar to falafel, and sautéed or baked, instead of deep-fried. Transfer to a food processor. 3 %. 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