SWEET POTATO FALAFELS
We teamed up with the fabulous Mel from Naturally Nutritious and she has created a recipe to broaden your taste pallete using fresh ingredients & produce from our traders at Preston Market!
About the recipe from Mel – Naturally Nutritious
I have loved falafel ever since I visited Turkey a few years ago and found this cute little falafel bar where you could fill up a pita full of salad, jam in a few falafel and cover it in delicious garlic sauce. So today I am celebrating all those flavours by partnering with my friends at @prestonmarket on this easy Sweet Potato Falafel and Garlic Yoghurt Sauce recipe. It’s morish, satisfying and a one-bowl wonder. Plus you can pick every ingredient up in one place at the @prestonmarket. Happy cooking guys! Mel x
1 can chickpeas, drained
1 small sweet potato, skin on and diced
1 tsp cumin
½ cup walnuts
1 cup plain flour
½ – 1 tsp salt
½ tsp black pepper
Garlic yoghurt sauce
2 cups plain Greek yoghurt
1-2 garlic cloves, minced
½ cup water
Juice of one lemon
1 tsp salt
Preheat oven to 180 degrees Celsius
Place all falafel ingredients into a food processor. Process for a minute or so until a firm dough is formed. You may need to scrape down the sides of your processor half way through.
Once combined, roll teaspoon-sized balls of falafel and place them onto a baking paper-lined tray. Repeat until all falafel mixture is rolled out. Brush or spray with olive oil.
Bake for 30 minutes until golden.
While the falafel are cooking, prep your salad ingredients.
Then combine garlic yoghurt sauce ingredients in a bowl, making sure to combine garlic well so it’s not lumpy.
Assemble salad in a bowl, top with hot falafels and drizzle of garlic yoghurt sauce. Serve.