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Sweet Potato Falafel With Guacamole

Yields10 ServingsPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

The perfect, light spring time food that's great on its own as a snack, or as a side dish.

Sweet Potato Falafel
 2 medium size sweet potatoes
 2 tbsp almond meal
 400g tin organic chickpeas, drained
 1 large brown onion, diced
 2 cloves garlic, minced
 2 tbsp fresh flat leaf parsley, diced
 1 tsp Changing Habits Curry Powder
 1 tsp ground cumin
 0.5 tsp ground paprika
 Changing Habits Pepper to taste
 Changing Habits Seaweed Salt to taste
 0.3 cup sesame seeds
 4 tbsp olive oil
 2 avocados
 Quarter of a Spanish onion, diced
 0.25 cup coriander, diced
 Changing Habits Seaweed Salt to taste
 Changing Habits Pepper to taste
 4 tbsp fresh lemon juice

Peel the sweet potatoes, cut into chunks and place in a pot filled with water. Bring to the boil on a medium-high heat. Turn down to a medium heat and simmer for 30 minutes until soft.


Preheat oven to 180C.


Place the chickpeas in a food processor, blitz until smooth and transfer into a large bowl.


Add the sweet potato into the bowl with the chickpeas and mash well. Add all other falafel ingredients apart from the sesame seeds and combine well.


Using your hands, form the mixture into small balls and roll each one in the sesame seeds so that each ball is completely covered.


Fry the balls in batches in olive oil in a fry pan on medium-high for 2-3 minutes on each side and set aside.


Place the balls on a baking tray and bake for a further 30 minutes or until firm. They should be slightly crispy on the outside and soft in the middle.


Place all of the ingredients into a mixing bowl and mash the avocado with a fork until well combined. Place in a serving dish.


Garnish with extra coriander.

Nutrition Facts

Servings 10