Even though the classic falafel never fails to impress, I add a twist to keep the interest alive. Sweet potato falafels have a gorgeous color and taste delicious. Sweet potatoes help bind the falafel together.
This Ramadan, I wanted to make a falafel bowl with hummus and some salad for Iftar. It is almost a complete meal and healthy too. Loads of salad, pita chips, creamy hummus, and of course the falafels make it a complete meal.
I prefer adding feta cheese to my falafels as it acts as a binding agent. However, here sweet potatoes help keep the falafels in shape. A hint of sweetness and heat make these falafels perfect for snacking too.
I hope you do try these out for Ramadan or any other occasion.
Preparation time: 15-20 minutes
Cooking time: 10 minutes
- Sweet potato 180 gms
- Chickpeas 200 gms
- Garlic 4
- Onion 1
- Cumin powder 1/2 tsp
- Smoked paprika 1/4 tsp
- Chili flakes 1/4 tsp (optional)
- Sesame seeds 2 tbsp
- Parsley 1/2 cup
- Mint leaves 1/4 cup
- Salt and pepper
- Soak the chickpeas overnight or at least 4-5 hours.
- Roast the sweet potato cubes with a drizzle of olive oil in a preheated oven for 10 minutes. Blend them into a paste with no water.
- Next, place the chickpeas in the food processor with the other ingredients except for sweet potatoes and sesame seeds.
- Pulse to get a coarse texture. In a mixing bowl, place the chickpeas mixture with sweet potatoes mash and mix till well combined. Give the falafels your desired shape, coat with sesame seeds lightly and shallow fry.
- Serve with a dip of your choice.