Natasha Corrett’s sweet potato falafels
- July 2016
- Makes 16; serves 4
- Hands-on time 25 min, oven time 25 min
Much healthier than the fried version but still crispy on the outside, soft on the inside and gently spiced – Natasha Corrett gives this Middle Eastern classic a gluten-free makeover.
- Vegan recipes
- Vegetarian recipes
- 6.3g (1.8g saturated)
- 50g (12.2g sugars)
For 4 with a tortilla
You could also try making these with roasted beetroot or roasted butternut squash instead of sweet potatoes.
The falafels will keep in a sealed container in the fridge for 3-4 days, so they’re great for taking to work.
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