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- 1 cup chickpeas soaked overnight
- 500 g sweet potato
- 1 teaspoon of ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon minced garlic
- 2 teaspoons fresh flat-leaf parsley
- 2 tablespoons salt and pepper * to taste
Prick the sweet potato in several places and cook in the microwave for 8-10 minutes, turning it halfway through cooking. The potato will cook if it is tender when tested with a skewer. Let cool.
Preheat oven to 200 ° C and line 2 trays with parchment paper.
Cut the potato in half and remove the meat.
Drain and rinse the chickpeas.
Process the chickpeas and potato until the desired consistency is reached.
Add the remaining ingredients and mix well.
Roll the mixture into balls, about 1 tablespoon dessert.
Place on the tray and flatten slightly.
Drizzle or brush the falafel with olive oil and bake for about 25 minutes. Turn halfway through the cooking time.
Serve with yogurt, sweet chili sauce, or hummus.
- 1 microwave
- 1 bamboo skewers
- 2 baking sheet
- 2 baking paper
- 1 knife
- 1 pastry brush
Use dried chickpeas, soaked overnight, or 1 can of 400g chickpeas. When processing chickpeas and sweet potatoes, you may find it easier to make them separately and then combine them. This makes small empanadas, suitable for entertainment, but you may want to make larger empanadas for a meal, served with a salad.
This recipe was photographed by Greer Worsley for Australia's best recipes.