Baked Sweet Potato Falafel - Recipe

Serves

Prep in

30 minutes

Cooks in

20 minutes

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.

Key Facts

Family Friendly
Freezer Friendly
Prep Ahead - Lasts 4 days
Lunchbox Idea

Ingredients

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 or avocado 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!

Preparation

01

Preheat your oven to 200C, line a tray with a silicone mat or parchment paper.

02

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.

03

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).

04

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.

05

Roughly chop the parsley & add this along with the baking powder, pulse these in well.

06

Roll into patties & arrange back on the tray you used for the vegetables (swap parchment/clean the silicone mat if it’s got stickybits on it or they’ll catch & burn). Bake for 20 minutes in the middle of the oven.

07

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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