These sweet potato, sundried tomato chilli falafels are tasty, quick & easy to make, gluten free, vegan & high in protein. Great for meat-free days & for the health conscious. They are also enriched with ground flaxseed & soy-derived protein powder to add an extra nutritive boost.
Three of these make a filling meal. What’s more, these freeze well & are are sooo much tastier (& no preservatives) compared to shop-bought veggie burgers.
I love serving mine with guacamole, Greek yoghurt, soured cream or beetroot dip with gem lettuce cups instead of doughy buns, making a low carb, high protein meal. They are also great in wraps or in a salad, making them ideal for packed lunches.
Falafels served with beetroot dip in gem lettuce cups
Serves 3-4 hungry people. Makes 11-12 felafel-like patties
Preparation time: 15 mins (chilling time 20 mins; I have left mine sometimes overnight for convenience!)
Ingredients:
400g can of cooked chickpeas, drained
1 red onion
300g sweet potatoes
50g sundried tomatoes
1/2-3/4 tsp dried chillies (depending on personal taste)
3 tbsp ground flaxseed
2 tbsp protein powder
4 garlic cloves, crushed
1 tbsp of lemon juice
1 tbsp tahini
5 tbsp chopped herbs: basil, coriander, parsley and basil work well
Salt and pepper to taste
1/2 tbsp coconut oil to pan-fry
If you like things spicier, add 1 tsp ground cumin and 1 tsp ground coriander
Beetroot dip
250g whole cooked beetroots (not the ones in vinegar)
20g raw cashews
Handful of fresh parsley
4 tbsp lemon juice
1/4 tsp salt
3 tbsp milled chia seeds
3 tbsp extra virgin olive oil
Method
Peel the sweet potatoes & red onion & cut roughly. Place these into a blender or food processor along with the ground flaxseed & blitz to form coarse pieces. (this will give the felafels some texture).
Pour contents into a bowl. Stir in the crushed garlic cloves.
Put the drained cooked chickpeas, sundried tomatoes, chillies, tahini, lemon juice & protein powder into the blender or food processor (no need to wash from the sweet potato mixture), & whizz well to form a stiff paste.
Combine the sweet potato mixture & chick pea mixture together. Stir in the chopped herbs of choice. Season well with salt & pepper.
Shape into balls using your hands and then flatten into patties. Chill for at least 20 mins before pan-frying in coconut oil for 8 mins on each side.
Beetroot dip.
Put all ingredients into a blender or food processor & whizz to form a paste.
Assemble the gem lettuce cups on a plate. Then 2 tbsp of the beetroot dip (or guacamole or Greek Yoghurt or sourced cream) & then a falafel. Enjoy!
Don’t forget you can find my favourite recipes in my FREE eBook here.
