- 2 sweet potatoes (medium, orange inside, around 700g or 1 1/2 pounds in total)
- 1 1/2 teaspoons ground cumin
- 2 cloves garlic (chopped)
- 1 1/2 teaspoons ground coriander
- 2 fresh cilantro (big handfuls of, /coriander, chopped)
- 1/2 lemon
- 120 grams chickpea flour (gram /)
- olive oil (a splash of)
- sesame seeds (a sprinkling of)
PER SERVING *
|Calories60Calories from Fat20|
|% DAILY VALUE*|
|Calories from Fat20|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kim 25 Jun
I added mash potatoes for more volume, it’s a bit dry so I recommend making a tomato sauce and dipping the falafels in it or a Taziki sauce
Sándor Beáta 15 Apr
Turned out quite good💛
Anastasia 20 Feb
Mine turned out dry even though the mix was moist snd sticky when I was shaping it. The cumin, coriander, garlic, and lemon gave it a wonderful flavor, though.
Kate 19 Sep 2017
Really good. I will make it again. I made a couple of changes. I steamed cut-up sweet potato for 20 minutes to start instead of baking it for 45 minutes. Also, I used parsley instead of fresh coriander. I used 1 1/3 cups flour.
Natalie Smith 24 Oct 2016
Amazing and would make it again for sure! I left overnight and they kept their shape a lot better 😊
Jaimie S. 26 May 2016
Tasted alright, but definitely more of a side than a main course, which I would say doesn't fit the "falafel" description. Local grocery didn't carry the chickpea flour, used regular flour instead. Could be why it didn't blow my mind. On the plus side, using normal flour made it sticky right away, so no fridge or freezer time was necessary.