Minted sweet potato falafels
99% fat-free plain Greek yoghurt
⅓ cup(s), (80g)
boiled sweet potato (kumara)
chickpeas, canned, rinsed, drained
½ can(s), 400g size can, (120g chickpeas)
2 clove(s), crushed
1 tsp, seeds
1 medium, lightly beaten
17 g, (1/4 cup)
½ cup(s), chopped
fresh flat-leaf parsley
⅓ cup(s), chopped
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper.
- 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.
- Lightly spray balls with oil. Bake for 25–30 minutes or until falafels are golden and cooked through. Serve with yoghurt.