Sweet potato falafel bites
- Replies 4
As a potato lover, I'm here to share an absolute gem with you. Say hello to the irresistible sweet potato falafel bites! These little bites of heaven are loaded with the goodness of sweet potatoes and the perfect harmony of spices. They're perfect as a quick snack or can be transformed into a delicious meal with a fresh, crisp salad and warm pita bread. Trust me, once you try these, you'll be hooked!
Ingredients:
750g sweet potato, cut into large chunks
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp mixed spice
1 garlic clove, chopped
1/3 cup chopped fresh coriander, plus extra to serve
1/4 cup plain flour
1 tbsp sesame seeds
Vegetable oil for shallow-frying
1 cup plain Greek-style yoghurt
1 tbsp lemon juice
1 tsp sweet paprika
2 tbsp chopped fresh mint
1 tbsp extra virgin olive oil
Instructions:
1. Begin by placing the sweet potato in a microwave-safe bowl. Microwave it on high for about 8 to 10 minutes until it becomes tender. Let it cool for 20 minutes, then peel off the skin.
2. Place the cooled sweet potato in a large bowl. Mash coarsely. Add the cumin, ground coriander, mixed spice, garlic, fresh coriander, and flour. Season with salt and pepper. Give everything a good mix to combine and refrigerate for 15 minutes.
3. Roll the mixture into 3cm balls and sprinkle them with sesame seeds.
4. Pour enough vegetable oil into a large frying pan, filling it about 2cm high. Heat the pan over medium-high heat. Cook the falafel balls in batches for 5 minutes, turning them until they're golden all over. Drain excess oil on a paper towel.
5. Meanwhile, combine the yoghurt, lemon juice, paprika, and mint in a small bowl. Season with salt and pepper. Drizzle with olive oil.
5. Garnish the falafel with some extra coriander and serve them with the yoghurt dip.
Enjoy these delectable sweet potato falafel bites!
Ingredients:
750g sweet potato, cut into large chunks
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp mixed spice
1 garlic clove, chopped
1/3 cup chopped fresh coriander, plus extra to serve
1/4 cup plain flour
1 tbsp sesame seeds
Vegetable oil for shallow-frying
1 cup plain Greek-style yoghurt
1 tbsp lemon juice
1 tsp sweet paprika
2 tbsp chopped fresh mint
1 tbsp extra virgin olive oil
Instructions:
1. Begin by placing the sweet potato in a microwave-safe bowl. Microwave it on high for about 8 to 10 minutes until it becomes tender. Let it cool for 20 minutes, then peel off the skin.
2. Place the cooled sweet potato in a large bowl. Mash coarsely. Add the cumin, ground coriander, mixed spice, garlic, fresh coriander, and flour. Season with salt and pepper. Give everything a good mix to combine and refrigerate for 15 minutes.
3. Roll the mixture into 3cm balls and sprinkle them with sesame seeds.
4. Pour enough vegetable oil into a large frying pan, filling it about 2cm high. Heat the pan over medium-high heat. Cook the falafel balls in batches for 5 minutes, turning them until they're golden all over. Drain excess oil on a paper towel.
5. Meanwhile, combine the yoghurt, lemon juice, paprika, and mint in a small bowl. Season with salt and pepper. Drizzle with olive oil.
5. Garnish the falafel with some extra coriander and serve them with the yoghurt dip.
Enjoy these delectable sweet potato falafel bites!
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I’ll definitely be trying this recipe
