Sweet Potato Sundried Tomato Chilli Falafels

Pulsin

Sweet potato sundried tomato chilli falafels
Prep Time: 12M
Cooking Time: 15M
Serves: 4

Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximise performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.

These sweet potato, sun dried tomato chilli falafels are tasty, quick and easy to make, gluten free and high in protein!

SO MAN

www.sobody.co.uk

There's more what this came from!

Ingredients

  • 400g can of cooked chickpeas, drained
  • 300g sweet potatoes
  • 1/2-3/4 tsp dried chillies (depending on personal taste)
  • 2 tbsp Pulsin soya protein powder
  • 1 tbsp of lemon juice
  • 5 tbsp chopped herbs: basil, coriander, parsley and basil work well
  • If you like things spicier, add 1 tsp ground cumin and 1 tsp ground coriander
  • 1 red onion
  • 50g sundried tomatoes
  • 3 tbsp ground flaxseed
  • 4 garlic cloves, crushed
  • 1 tbsp tahini
  • Salt and pepper to taste

Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximise performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.

These sweet potato, sun dried tomato chilli falafels are tasty, quick and easy to make, gluten free and high in protein!

SO MAN

www.sobody.co.uk

Method

  • Peel the sweet potatoes and red onion and cut roughly. Place these into a blender or food processor along with the ground flaxseed and blitz to form coarse pieces. (this will give the falafels some texture).
  • Pour contents into a bowl. Stir in the crushed garlic cloves.
  • Put the drained cooked chickpeas, sundried tomatoes, chillies, tahini, lemon juice & protein powder into the blender or food processor (no need to wash from the sweet potato mixture), and whizz well to form a stiff paste.
  • Combine the sweet potato mixture and chick pea mixture together. Stir in the chopped herbs of choice. Season well with salt and pepper.
  • Shape into balls using your hands and then flatten into patties. Chill for at least 20 mins before pan-frying in coconut oil for 8 mins on each side.

 

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