Baked Sweet Potato & Za’atar Falafels (a gluten-free & vegan recipe)
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  • 250 g sweet potato
  • 400 g cooked chickpeas
  • 1/2 tbsp
  • 1 small red onion
  • 2 garlic cloves
  • 1 tsp dried oregano
  • each of ground cumin and coriander, for a more traditional spicing
  • tsp
  • 1/2 tsp
  • 1 tsp ground turmeric
  • 1/2 tsp freshly ground black pepper
  • 3/4 tsp salt
  • 2 tbsp gram
  • 3/4 tsp bicarbonate of soda
  • 30 g white sesame seeds
  • 2. Steam the sweet potatoes for 10 minutes (do not boil) or until soft
  • 5. Add the chickpeas, mashed sweet potato and everything in the frying pan to a food processor, along with the parsley, salt, lemon juice, gram flour and baking soda. Pulse until all is mixed but not a paste. Scrape the mixture out into a bowl and refrigerate for at least one hour. While the mix is resting, pour the sesame seeds onto a plate.
  • 2 tbsp light tahini
  • 2 tbsp fresh lemon juice
  • 2. In a small bowl, mix the tahini with the lemon juice and the salt. Gradually stir in the yogurt, adding a little bit at a time or it will slop everywhere as the tahini is a bit like quicksand.Stir in the herbs and season to taste.



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