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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.

Ingredients
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
Guacamole
 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
Method
Falafel
1

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.

2

Preheat oven to 180C.

3

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

4

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.

5

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

6

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.

7

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.

Guacamole
8

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

9

Garnish with extra coriander.

Nutrition Facts

Servings 10