Sweet Potato Falafels with Mint and Harissa Dip
Roasted sweet potatoes make these falafels so colourful and moist. Served with a spicy harissa, mint and tahini dip, these make a tasty lunch or starter.
Substitute:
- No tahini? Use natural yoghurt (or vegan yoghurt) instead.
- No almond flour? Swap for chickpea flour.
- No mint? Use parsley or coriander.
- No ground coriander? Try with ginger powder, curry powder or garam masala.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 4
Ingredients:
300 g Sweet potatoes
1 tbsp Olive oil
1 can chickpeas (drained and rinsed )
100 g Almond flour (or chickpea flour)
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Smoked paprika
Salt & pepper
300 ml Vegetable oil (for cooking )
For the dip:
1 tbsp Mint (chopped )
2 tbsp Harissa pesto
4 tbsp Tahini
Recipe:
- Preheat the oven to 200 C/180 fan/gas mark 5. Scrub clean and roughly chop the sweet potatoes. Add them to a baking dish, drizzle with the olive oil, season with salt and pepper and roast for 35 minutes, or until tender.
- Blend sweet potatoes, chickpeas, flour, cumin, coriander and smoked paprika in a food processor until just smooth. Don't over-blend, or the mixture will get too wet. Top tip: if the mixture is too wet, just add a little extra flour.
- Pop the sweet potato mixture in the fridge for at least 30 minutes at least. Once it's cooled, take 1 tbsp at a time and shape into balls.
- Heat the vegetable oil in a large frying pan. Carefully lower the falafel balls into the oil and cook 3-4 minutes on each side, until golden brown and crisp.
- Stir all the dip ingredients together in a bowl. Add a splash of water if it's a bit thick.
- Serve the warm falafels with the spicy sauce.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
Leftovers
Serve in lettuce wraps with a dollop of natural yoghurt and a squeeze of lime juice.
