Saturday, October 10, 2009

Sweet Potato Falafels

Not the most beautiful things ever, but I guess that is what happens when you have two small children and throw things together as fast as you can! The taste made up for it by far though! The original recipe came from here, but I made several changes, so I am just going to write it up the way I did it.

Baked Sweet Potato Falafels

2 medium sweet potatoes (orange inside), around 1 1/2 pounds in total
1 1/2 teaspoons ground cumin
2 small cloves of garlic, chopped
1 1/2 teaspoons ground coriander
2 ts dried mint (I bet it would be great with fresh too!)
Juice of half a lemon
a scant cup (120g) chickpea flour
oil for frying
a sprinkling of sesame seeds (optional)
salt and pepper

Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.

Put the sweet potatoes, cumin, garlic, ground coriander, mint, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).

Make the mixture into falafelly looking things and fry them until they are golden brown.

Sprinkle with sesame seeds if desired.

Makes about 18 falafel, enough for 4 - 6.