Baked Sweet Potato FelafelFrom midgelet 7 years ago
- 2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total shopping list
- 1 1/2 teaspoons ground cumin shopping list
- 2 small cloves of garlic, chopped shopping list
- 1 1/2 teaspoons ground coriander shopping list
- 2 big handfuls of fresh cilantro/coriander, chopped shopping list
- juice of half a lemon shopping list
- a scant cup (120g) gram /chickpea flour shopping list
- a splash of olive oil shopping list
- a sprinkling of sesame seeds shopping list
- salt and pepper shopping list
How to make it
- 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 and fresh coriander, 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).
- Reheat the oven to 400F/200C.
- Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray.
- Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.
- Makes about 18 falafel, enough for 4 - 6.
The Cookmidgelet Eastern, USA
The Rating1 people
great tasty recipe thanks high5momo_55grandma in Mountianview loved it
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