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Gluten free sweet potato falafels

By Sophie E on 14th Jul, 2014

Gluten free sweet potato falafels

Method

  1. Rinse the chickpeas and pour into food processor.
  2. Add the grated sweet potato, spring onions, mint, parsley, coriander, garlic, salt and rice flour.
  3. Blitz the ingredients until fairly fine.  You may need to stop and stir to ensure it is all well mixed and the same consistency.
  4. Arrange 2 plates next to each other. Pout rice flour in one.
  5. Take a small dessertspoon sized scoop of the mixture (you are aiming for a bite-sized large cherry tomato over an orange!) and squeeze it in one hand to compress it gently into a ball. Roll the ball in the rice flour and place on the 2nd empty plate.
  6. Repeat until you have used all the falafel mixture.
  7. Heat a frying pan on a medium heat.  Add the olive oil and fry the balls in batches, as evenly as possible, for 6-8 minutes. Add more oil in the pan if the balls get too dry.
  8. Serve hot or cold as canapé with dips or as starter with a green salad or pitta.

Recipe Notes

  • I added some Argan oil to the olive oil which gave really nice nutty flavour.
  • Make your own dips – add dill or harissa to sour cream.
  • Spice up your falafels with chopped chillies in the falafel mix.
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