Sweet potato falafel

Name: Sweet potato falafel
Total time: 90 min
Yield: 6 portions
Ingredients: Kichererbsen, gekocht; Zwiebel, klein; Knoblauchzehen; frische Petersilie, gehackt; frischer Koriander, gehackt; Paprikapulver; Kreuzkümmel, gemahlen; Currypulver; Salz; Pfeffer; Süßkartoffeln, geschält; Olivenöl; Zitrone, nur der Abrieb; Kichererbsenmehl (eventuell etwas mehr); Speisestärke

Duration: 1 h 30 min

Difficulty: easy

Tags:

alcohol-free gluten-free lactose-free vegan vegetarian

Crispy on the outside, juicy on the inside and full of aromatic spices – these sweet potato falafels are a delicious alternative to the classic version. The natural sweetness of the sweet potato harmonises perfectly with chickpeas, fresh herbs and oriental spices. Whether in flatbread, as a bowl topping or with a creamy dip, these falafels are versatile and easy to prepare. Sweet potatoes not only add a beautiful colour, but also a particularly juicy consistency. The recipe is straightforward, easy to prepare and ideal for anyone who loves plant-based cuisine and wants to try something new.

Ingredients for

Für die Falafel

500 g Kichererbsen, gekocht

1 Zwiebel, klein

2 Knoblauchzehen

4 Tablespoon(s) frische Petersilie, gehackt

2 Tablespoon(s) frischer Koriander, gehackt

1 Teaspoon(s) Paprikapulver

1 Teaspoon(s) Kreuzkümmel, gemahlen

1 Teaspoon(s) Currypulver

1.5 Teaspoon(s) Salz

0.5 Teaspoon(s) Pfeffer

300 g Süßkartoffeln, geschält

2 Tablespoon(s) Olivenöl

0.5 Zitrone, nur der Abrieb

2 Tablespoon(s) Kichererbsenmehl (eventuell etwas mehr)

1 Teaspoon(s) Speisestärke

Preparation

Total time: 1 h 30 min

Prepare the falafel

Finely chop the sweet potato together with the onion and garlic, season with a little salt, optional curry powder, and olive oil, and fry evenly on all sides in a pan. Then allow to steam off well.

Drain the chickpeas well and pat dry.

Finely chop the chickpeas in a food processor so that small crumbs are still visible, but it is not yet a purée. Then place in a bowl.

Finely chop the parsley and coriander, if not already done, and add to the bowl along with the remaining ingredients.

Mix everything together evenly, but try not to press it together too much.

Leave the mixture to rest in the fridge for about 10 minutes.

Now shape the mixture into small falafels. If the mixture is still a little too moist and sticky, add a little more chickpea flour and leave to rest again briefly.

Now let the finished raw falafel rest again for a few minutes.

Heat some oil in a frying pan and fry a test falafel over a medium heat. It is important not to fry too many falafels at once so that the oil does not cool down too much.

If the falafels fall apart, add a little chickpea flour to the remaining mixture to give it more stability.

Serve the finished falafels with a little salad and a dip, in a wrap or flatbread, or as a topping in a bowl.