Sweet Potato and Chick Pea Baked Falafel

Happy Wednesday, everyone

I’ve been eating rather a lot of meat recently – an occurrence which would have been fairly novel a few months ago.  Whilst at university, I was almost vegetarian, eating meat around once or twice a week (or often not at all).  However, A Man is rather fond of his animal-based products, and as such my consumption has increased exponentially.  I try to buy high-welfare meat where possible and perhaps one day, when I’m earning real money, I’ll be able to afford to follow in the footsteps of Jenny Lau (author of the excellent meatinabox blog) and order from meat specialists.  For the time being, the supermarket will have to do.  I do, however, enjoy eating vegetarian dishes and try to cook them on a semi-regular basis, hence tonight’s dinner.

Originally, I had planned to make a chickpea curry, but have made loads of curries recently and am somewhat bored of them, so had this idea instead.  I think of falafel as being the vegetarian answer to meatballs, and I love the stuff.  This recipe is nothing like authentic, but I like to think that my spin on the basic idea has been successful.  You can add what you like to the dough in terms of flavourings.  This time I went for a curry theme, but before I’ve used herbs, roasted red pepper and other bits and pieces I happened to have in the kitchen at the time; experiment!  They’re full of protein, and incredibly filling so a great alternative to have with your dinner.

Much love

Gemma xx

Sweet Potato and Chick Pea Baked Falafel

Another meal dished up on a side plate to trick myself into thinking I was having more dinner than I was. I needn't have worried - the falafel's so filling, I'm stuffed!

4 sweet potatoes, peeled and chopped
1 can chickpeas, drained
1 dessertspoon tahini (sesame paste)
1 tablespoon curry powder
2 tsp cumin
2 tsp ground coriander
1 tsp onion powder
2 tsp baking powder
4 – 6 heaped tablespoons wholewheat flour

Tomato sauce and cous cous to serve

  1. Place the sweet potato in a microwaveable bowl with a drop of water, and microwave until soft.
  2. Mash the sweet potato and chickpeas until fairly smooth (it doesn’t matter too much if you have a few lumps here and there).
  3. Add the tahini, spices and baking powder and stir really well to thoroughly combine.  Mix in the flour one spoonful at a time.  You should end up with a thick, very sticky dough/batter.  It is easier to work with if you chill it before handling.
  4. Divide the dough into around 16 pieces, and roll into balls with your hands.  Place on a baking tray and bake at 180OC/350OF/Gas mark 4 until crispy on the outside and hot on the inside.  I think mine were in for around 20 minutes.
  5. Serve with cous cous and a tomato sauce.  I made my cous cous with vegetable stock and fried onion, sunflower seeds, stem ginger and sharon fruit.  To make the tomato sauce, I fried some onion, diced swede, garlic and chilli, added a tin of chopped tomatoes and some tomato purée, reduced and seasoned.

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One thought on “Sweet Potato and Chick Pea Baked Falafel

  1. Bradley Alfero February 29, 2012 at 12:48 pm Reply

    hi, i like your website. keep up the fantastic work!

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