This Sweet Potato Falafel is a delicious twist on a classic. The sweet potato, lemon zest and raisins give this falafel a unique taste and texture. You can eat in a wrap with salad or with tomatoes, pickles, ripped coriander and lashings of the sesame lemon dressing.
I grind sesame seeds to make the dressing as it is much fresher than using pre-made tahini (creamed sesame). This is what I call instant raw tahini as its quick and the sesame seeds are not roasted so the fats are still raw and healthy. I recommend using the darker un-hulled sesame seeds as they are nutritionally superior, but if you prefer a lighter tahini then use hulled sesame seeds.
You could add a tablespoon of oil before blending the falafel if you prefer, but I try to avoid cooking fats. If you do cook it without any fats it is still delicious but does need something like the sesame lemon dressing as would be dry without it. This falafel is baked unlike many that are deep fried.
Sweet Potato Falafel Recipe
- Total time: 40m
- Yield: 9 alafel
- Calories: 56 cal
- Chickpeas, 1 can
- Sweet potato, 2 tbsp grated
- Red onion, 2 tbsp diced
- Garlic, 2 cloves diced
- Lemon, 1/2 juiced and 1″ square rind chopped finely
- Tomato puree, 1 tbsp
- Raisins, 1 tbsp
- Cumin, 1 tsp
- Ground coriander, 1 tsp
- Cayenne pepper, 1 tsp
Sesame Lemon Dressing
- Sesame seeds, 2 tbsp ground
- Olive oil, 1 tbsp (or any other oil like sesame)
- Garlic powder, 1 tsp
- Lemon, 1 juiced
- Salt and pepper to taste
How to make
- Place all the falafel ingredients together in a blender and pulse for 30 seconds or so until broken up and combined.
- Roll into about 9 balls of equal size.
- Place on a non stick tray and bake at 200°c for about 30 minutes until golden. Turn half way through.
- Mix together all the ingredients for the tahini lemon dressing.
- Will last for a few days stored in the fridge. Drizzle on the dressing just before enjoying.