Written by Sophie
As you can tell from a lot of our posts, we do love our middle-eastern treats….in fact I didn’t realise how much until we started writing this blog!
Anyway, who doesn’t love a falafel! This is a great recipe from Jamie Oliver (who we also love) that I tried out and really loved.
- 3 sweet potatoes, dry roasted and peeled.
- 1 tsp ground coriander
- 1 tsp Ground cumin
- 3 cloves of garlic, finely chopped
- ½ bunch of coriander
- 1 tbsp olive oil
- 3 heaped tbsp. of chickpea/gram flour
- Salt and Pepper
- Juice of ½ a lemon
Pierce on both sides and roast the sweet potatoes (as you would a normal potato) for around 40-50 minutes (depending on the size) at 200°c. Best to put them on a piece of foil so that if the juices leak it doesn’t get too messy (and avoids washing up).
Once they are cooked through (the skin should feel baggy and you should be able to cut then in half easily), slice them in half and scoop out the flesh.
Place this in a food processor with the rest of the ingredients apart from the chickpea/gram flour. So this will be the fresh coriander, garlic. spices, olive oil, salt, pepper, and lemon juice.
Once they are all well combined, it’s time to add the chickpea flour. The consistency will be quite ‘sloppy’ so your best bet is to combine around 3 heaped tbsp of the flour and then leave to sit for about 10 minutes to allow it to absorb some of the moisture and firm up a bit.
When you’ve done this, it’s time to start frying the mixture. Heat some oil in the pan making sure that the base is covered. Then take the mixture straight from the blender into the pan.
You can use an ice-cream scoop or large spoon to try to get the circular shape, but don’t worry if they aren’t perfect. You just need to make sure you cook them on each side so will need to turn them whilst they are cooking.
Once they are ready, transfer onto some kitchen roll to absorb any excess oil….
Once they have cooled down then they will be harder so you can transfer them into a bowl and they are ready to serve! You can also keep them in the fridge for up to a week and enjoy cold (or warmed up in the oven or microwave) with a salad, in a wrap/pita…. or just as a little snack.