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.