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Sweet potato & coriander falafels with tomato salad
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Zesty, crispy, and vibrant recipe under 440 calories, perfect for a healthy meal.
Ingredients:
  • 450g sweet potato, peeled, cut into 2cm pieces
  • 400g can chickpeas, rinsed, drained
  • 125.00 ml fresh coriander leaves, roughly chopped
  • 1 tsp ground coriander
  • 2.50 gm ground cumin
  • 1.25 gm bicarbonate of soda
  • 250g cherry tomatoes, halved
  • 20.00 ml chopped fresh continental parsley
  • 20.00 ml chopped fresh coriander, extra
  • 9.20 gm extra virgin olive oil
  • 75g baby spinach leaves
  • 1 Lebanese cucumber, peeled into ribbons
  • 125ml (1/2 cup) tzatziki, to serve
  • 4 small wholemeal pita breads, warmed, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a large baking tray with baking paper, then place the sweet potato on it and spray with oil. Roast for 25-30 minutes until tender. Let it cool.
  • In a food processor, pulse chickpeas, fresh coriander, ground coriander, cumin, bicarb, and garlic until finely chopped. Add sweet potato and blend until fully incorporated. Season to taste. Shape mixture into 20 oval patties using damp hands. Chill in the fridge for 20 minutes before cooking.
  • In a bowl, combine the tomato, parsley, extra coriander, and olive oil.
  • Heat a barbecue flat plate on high until sizzling. Oil the falafels and grill for 2-3 minutes per side until they turn a beautiful golden color. Plate the falafels, accompanied by baby spinach, tomato salad, cucumber ribbons, tzatziki, and warm pita bread. Enjoy!

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