RECIPE: BAKED SWEET POTATO FAVA BEAN FALAFEL (VEGAN, GLUTEN & GRAIN FREE)

Adding more beans, pulses & lentils into our diets is something we are all vaguely aware of as being a good thing (I confirm this is a good thing!) but often this can come with a wave of….unexpected turbulence let’s say.

Now that is entirely normal & can be purely to do with acclimatisation, (the processes of soaking & sprouting being very helpful to lessen such issues) but I’ve also got another trick up my sleeve for you; the wonderful fava bean!

As a member of the broad bean family these dried beans are a lot easier on the digestive tract as their fibre content is different. They are also fabulously delicious, a little softer than some of their friends & far quicker to cook.

I find the combination here with sweet potatoes & roasted onions to be truly divine, the beans also make wonderful dips & soups.

Serve with wraps or pitta, crunchy salad, sauerkraut & cooling yoghurt for a truly delectable mezze meal.

Serves 4-6

  • 2 small (fist sized) sweet potatoes
  • 1 large red onion
  • 1 cup dry fava beans
  • 2 cloves of garlic
  • 1/2 tablespoon extra virgin olive oil
  • 1 teaspoon baking powder (gluten free if necessary)
  • 1 large handful fresh parsley
  • Pinch of salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cumin
  • To serve – almond or regular yoghurt, sauerkraut, cauliflower wraps, psyllium pitta, regular pitta/flatbreads, tahini dressing & whatever else you wish!
  1. Preheat your oven to 200C, line a tray with a silicone mat or parchment paper.
  2. Rinse the fava beans well 3-4 times then bring to a gentle simmer in 5 cups of cold water. Skim off the scum from the top & cook for 30 minutes.
  3. Roughly chop the sweet potato & onion into 2cm pieces, tumble together & pop in to roast for 15 minutes. Give them a shake about & pop back in for a further 5 minutes if they’re not quite done (you want soft & sticky not overly crisp or singed).
  4. Drain the beans & add to a food processor with the roasted vegetables, roughly chopped garlic, olive oil, seasoning & cumin. Blend until you have a uniform mix, scraping the sides down regularly.
  5. Roughly chop the parsley & add this along with the baking powder, pulse these in well.
  6. Roll into patties & arrange back on the tray you used for the vegetables (swap parchment/clean the silicone mat if it’s got sticky bits on it or they’ll catch & burn) . Bake for 20 minutes in the middle of the oven.
  7. Leave to cool on the tray for 5 minutes (so they aren’t too soft) then either serve or cool completely & refrigerate using within 4 days. They also freeze well & can be kept frozen for up to 3 months.

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