Falafels are ideal for batch cooking on a Sunday, and using throughout the week for lunchboxes & quick suppers. Filled with chickpeas, they’re high in protein and count as 1 of your 5-a-day. Serve in a pitta with smoky humous & halloumi for a dreamy lunch idea .
INGREDIENTS:
Makes 15 Falafels
- 1 tin chickpeas
- 1 medium sweet potato
- Handful of fresh coriander
- 1/2 white onion
- 2 cloves garlic
- Cumin, paprika, salt, pepper, mixed italian herbs
- 1/2 cup flour
- Oven tray greased with olive oil
METHOD:
- Wash SP, stab with fork and microwave for 5-7 minutes until soft in the centre, turning half way through
- Finely chop onion and garlic. Sauté until soft
- In a food processor, whizz up the drained chickpeas into a smooth paste
- Add the onion and garlic mix, coarsely chopped coriander & spices, and whizz or mix
- In a bowl, skin the sweet potato and mash with a fork
- Add the chickpea mixture bit by bit, and then the flour 1 tbsp at a time until the mixture comes together almost like a dough
- Taste and add more salt if needed
- Separate into tbsp size balls, around 15 balls, and place on an oil coated tray (coat in extra flour if needed)
- Bake at 180oC for 25-30 minutes, or until golden brown
- Enjoy