Hello Monday! Is it just me or does time seems to just fly by on weekends? Just now we were sitting down for Sunday brunch and suddenly it`s evening and I ask myself where time just went. But we met some lovely friends from Vienna over the weekend so the day was at least productive.
But enough talked. Coming to todays recipe. There are things or in this case ingredients they just make the perfect flavour combination. Peanut butter and chocolate for example. Did you ever try a delicious chocolate smoothie with bananas and peanut butter? There`s almost nothing better and reminds me that I should upload such a recipe.
Some other unbeatable combo`s are rhubarb and vanilla, apples, almonds and cinnamon and of course sweet potatoes and chickpeas like in this recipe. I love falafel but find them often a little dry if they`re just made with chickpeas or chickpea flour. I also prefer them baked instead of fried for health reasons. So these falafels are made with sweet potatoes to add some moisture and are baked. They taste really great with a crunchy salad.
Wishing you all a wonderful start of the week!
Baked sweet potato falafel
- 2 grams large sweet potatoes, cubed (about 850 grams)
- 1 can/glas chickpeas, drained
- 1 large onion, finely chopped
- 2 cups chickpea flour
- grated peel of 1 organic lemon
- 3 tsp cumin powder
- 2 tsp ground coriander
- handful of mint leaves, chopped
Preheat oven to 200°C/375°F and line a baking tray with baking parchment.
Boil sweet potatoes with hot water until tender.
Mash sweet potatoes and chickpeas in a large bowl. Add remaining ingredients and mix well. With your hands form balls about the size of a golf ball and put on the tray.
Bake on the middle rack for about 25-30 minutes.