Turmeric & Sweet Potato Falafels | Vegan Recipes | Veganuary
Search
English (South African)
DonateTry Vegan
Menu

Suggested Searches

Donate
Try Vegan
Search
English (South African)

Turmeric & Sweet Potato Falafels

Trinity's Kitchen

Falafel is a traditional deep fried middle eastern dish. Enjoy a wonderfully healthy version by adding turmeric and sweet potato and bake them in the oven instead.

You will also need:
A blender (hand/immersion or jug type) or food processor or strong potato masher!

  1. 240g/8½oz chickpeas (or 1 tin drained)
  2. 300g/10oz sweet potatoes (or 1 medium sized)
  3. 2 large cloves garlic
  4. 1 handful fresh coriander leaves
  5. ¼ teaspoon ground cardamon
  6. heaped teaspoon ground turmeric (or 1 heaped tablespoon of freshly grated)
  7. 2 teaspoons heaped ground coriander
  8. 1 teaspoon heaped ground cumin
  9. 2 tablespoons olive oil
  10. 1 heaped teaspoon sea salt
  11. 2 tablespoons gram flour (chickpea flour)
  12. Extra gram flour for rolling with

  1. Scrub and chop the sweet potato and boil until soft with skin still included (approximately 10 minutes). Then drain and place in a mixing bowl.
  2. Crush garlic and chop along with coriander leaves (as small as you can) with a sharp knife.
  3. Add all ingredients into blender or food processor (EXCEPT the gram flour). I find this actually works best  with a hand (immersion) blender. With a hand blender, you can apply downward pressure and get in there nicely… if you use a jug blender or food processor it will work fine if you keep scraping down the sides and loosen the mixture. Alternatively you could go for the real rustic effect and use a strong potato masher to do the job instead. Blend until most of the mixture is broken down. It doesn’t need to be totally smooth; it can be quite rustic.
  4. Once blended add the gram flour and continue to mix in with a spoon. If you leave it on the side for a while (half and hour or half a day) then it will firm up a little making it slightly easier to roll. I sometimes let it stand if I have time, but that’s not essential.
  5.  Chickpea moisture varies from batch to batch. The mixture should be soft and pliable, easy to roll into a ball in your hands. Take a heaped teaspoon worth of mixture and roll a small ball (this should be smaller than a golf ball). The delightful yellowness glow of the turmeric will rub off a bit on your hands. If you’d rather now yellow-out your hands then use extra gram flour to roll with. If your mixture is too soft to roll well, then add a little extra gram flour or use gram flour to roll in.
  6. Place on a lightly oiled baking tray and bake in preheated oven at gas mark 6 or 7 (200˚C to 220˚C/ 400˚F to 425˚F) for approximately 30 minutes or until tanned.
  7. Enjoy!

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part.
Will you join them?

Try Veganuary

Download Your FREE Celebrity Cookbook

Sign up to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!

Try vegan!
Woman pointing