Sweet Potato and Corn Falafels
Ingredients
- 1 medium-large sweet potato
- 1/4 cup/25g oats
- 2 tins (800g) chickpeas, cooked
- 1 red onion
- 2 garlic cloves
- 3/4 cup/130g sweetcorn, drained
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- black pepper
- 1-2 tsp sriracha
- 4 tbsp nutritional yeast
- handful fresh coriander (cilantro), finely chopped
- handful fresh parsley, finely chopped
Preparation
Pierce the sweet potato and place in the microwave on high for 10 minutes or until soft through
If you don't have a microwave, peel and then boil until soft
Place the oats in a food processor and blitz until it resembles flour
Add the drained chickpeas, roughly chopped onion and garlic
Blitz until chickpeas are mostly broken down
I like to leave some chunky bits
Transfer them mixture to a bowl and add the remaining ingredients
Once the sweet potato is cooked, cut in half lengthways and scoop out the flesh
Add to the bowl and mix everything together
Pop the mixture in the fridge for half hour to firm up if it seems too soft
If the mixture seems too wet, add a little flour
If it's dry add a little water
In a large saucepan/skillet heat a thin layer of oil on medium heat
Take a tablespoon of mixture roll into a ball and place on a plate
Repeat until all the mixture had gone
Place 6-8 falafels in at a time, or however many you can fit it whilst allowing space around them
Flatten them down with the back of a spatula and cook on each side for 3-4 minutes until golden brown
Keep cooked falafels in an oven on low heat whilst the others cook
Best eaten fresh but will keep in the fridge for 3-4 days in an airtight container
Notes: you can sub the sriracha for ketchup if you don't want the spice
