Hi Everyone! I thought I’d come back with a bang and share this yummy falafel recipe. I am so sorry that I haven’t posted a new recipe in a while but I have a good excuse – I’ve been on holiday! (But you can always keep up with what I’m cooking on my Instagram).
We’ve just returned from an amazing family holiday in Greece. It was by far the best holiday we have had since the boys were born – and I say that because although we have been on quite a few holidays, they tend to seem like more work than fun and relaxation. Usually we rent through Airbnb so I still end up cooking and cleaning and grocery shopping. This time we chose a really small boutique hotel with a kids club called Thalatta Seaside Hotel and it was so relaxing. I mean I didn’t make a list in my head for a whole week! The boys slept in until 9:30am EVERYDAY. We had 4 hours everyday to ourselves while the boys played and made new friends. They were happy. We were happy. Can’t get better than that!
One of the best parts of visiting Greece is the food. This was our second time in Greece and after the first time we visited I came home and told everyone that this was the first holiday that I didn’t put on any extra kgs 🙂 The food is so light: grilled fish and meats and fresh salads is the staple. Breakfasts of fresh thick yogurt with local honey or I had it most mornings with tomatoes and pistachios. Its just the kind of food you want to eat when you’re spending the days on the beach and by the pool.
So in an effort to keep that healthy eating going at home, we’ve been having lots of salads and more vegetarian dinners. Hence how this recipe came about. Falafels are already pretty popular in my house so it was only natural that I would start to experiment with them. Like so many of my other recipes, there are so many ways to mix this up. I served mine with a beet and parsley salad, avocado and a yogurt and dill sauce. Mainly because this is what I had in my fridge at the time. But these would go with anything really. Hummus and cabbage wrapped up in a pitta, alone and dipped in a spicy Sriracha yogurt….the possibilities are endless. So give it a go and let me know how you serve yours up! Enjoy!
Vegan Sweet Potato & Lentil Falafel
- Cook Time: 1 hour
- Persons: 6
- Difficulty: Easy
- 1 400g can cooked lentils
- 2 sweet potatoes, cooked
- 1/2cup chickpea flour
- 1tbsp ground cumin
- 1tbsp smoked paprika
- 30g fresh parsley
- 1tsp salt
- 1tsp pepper
- Preheat oven to 200c/400f and line a baking sheet with baking paper.
- Combine all the ingredients, including the liquid from the lentil can, in a food processor and pulse until combined and smooth. Don’t worry if the texture will be soft and sticky – they will crisp up while baking.
- Form the mixture into balls. I left mine a bit rough as the peaks will get even crispier. Place on the baking sheet.
- Bake for 45 minutes. Turning the falafels over part way through. Once baked, turn the oven off and let them rest for 10 minutes inside the oven, with the door open.
- Remove from oven and serve warm or at room temperature. Store leftovers in the fridge for up to 3 days.
Just a side note 🙂 I bake my sweet potatoes whole, in their skins, and add them, skins and all to the mix. The skin has more nutrients and you don’t notice it at all as it all gets blended!