Seasonal Recipes

Sweet Potato Falafel


(around 20-24 small falafel balls)

2 big sweet potatoes
Handful parsley leaves
Handful coriander leaves
1/2 cup raw unsalted hazelnuts
1 tbsp buckwheat flour
1 garlic clove
1 tsp cumin powder
1 tsp baking powder
1/2 lemon
3 tbsp olive oil
Sea or Himalaya salt
Lemon juice 

Preheat the oven to 250°C. Cut the sweet potatoes in two halves and place on a baking tray. Roast in the oven for 40-50 minutes to 200 °C, until soften. Remove from the oven, let them cool, and then peel. Place them in a bowl and mash until smooth. Chop thin the fresh parsley, coriander leaves and garlic by using a knife or a food processor, grind the hazelnuts. Mix with the sweet potato puree adding also the buckwheat flour, cumin, baking powder, lemon juice, olive oil and salt. Stir with a spoon. Start to make small falafel balls by using your hands and place them on a baking tray covered with parchment paper. Bake for 15-20 minutes in 200°C, turn them a couple of times while they're in the oven.

Enjoy your falafel with some fresh salad, tomatoes, beetroots, and some of your favorite dip, i love to make one based on plant yogurt, tahini, lemon, olive oil and salt.

Recipe : In The Making By Belen