This is one of those dishes that has been put together with a few leftover ingredients from the fridge and some staple cupboard items. You can mix in whatever you have in the cupboard, but for this recipe I’ve used a tin of chickpeas cooked in a pan with paprika, salt and pepper. I’ve made up a batch of cous cous, also with paprika mixed through (can you tell I like paprika?)
Use some store bought pita wraps, some spinach and cherry tomatoes and you’ve got the base sorted! Follow the recipes below for our Sweet Potato Falafel and the yummiest Homemade Hummus to take your Falafel bowl to the next level!
Sweet Potato Falafel
Makes roughly 20.
- 1 cup baked sweet potato
- 1 can chick peas
- 2 cloves garlic
- 1 tbs tahini
- 1-2 tbs lemon juice
- 1/2 tsp ground cumin
- pinch salt and pepper
Pre-heat oven to 200°
Add all the ingredients into a food processor and blend until everything is combined. The mixture should still be quite chunky, so take care not to over blend it.
The falafels will store in an airtight container in the fridge for up to 5 days.
- 1 can chickpeas, drained (reserve the liquid)
- 1/4 cup liquid from the canned chickpeas
- 2 garlic clove
- 1/4 cup fresh lemon juice
- 1/2 cup tahini
- 1/3 cup extra virgin olive oil
- Salt and pepper to season
Place chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.
Add reserved liquid from can and season with salt and pepper. Blitz for a couple of minutes until pretty smooth – it won’t be 100% smooth.
Adjust lemon, salt and pepper to taste, adjust thickness with more liquid. It should be a smooth, soft consistency.
Serve with falafels and salad in a bowl.
You can also serve hummus in a bowl with a drizzle of olive oil and a sprinkle of paprika to devour with biscuits or chips.