Minted sweet potato falafels
1
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Tasty little falafels filled with sweet potato, chickpeas, turmeric, cumin, fresh mint and parsley.
Ingredients
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Sweet potato (kumara), cooked without added fat
300 g
Canned chickpeas, rinsed and drained
½ 400g can, (120g chickpeas)
Garlic
2 clove(s), crushed
Ground turmeric
2 tsp
Ground cumin
1 tsp, seeds
Egg(s)
1 medium, lightly beaten
Flour, buckwheat
17 g, (1/4 cup)
Fresh mint
½ cup(s), chopped
Fresh flat-leaf parsley
⅓ cup(s), chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper.
2
Place sweet potato, chickpeas, garlic, turmeric and cumin in a bowl. Mash until combined. Add egg, flour, mint and parsley. Season with salt and pepper and stir until combined. Shape heaped tablespoons of mixture into 20 balls. Place on prepared tray.
3
Lightly spray balls with oil. Bake for 25–30 minutes or until falafels are golden and cooked through. Serve with yoghurt.
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