Natasha Corrett’s sweet potato falafels
- Published: 8 Sep 16
- Updated: 18 Mar 24
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.
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Ingredients
- 340g cooled, roasted sweet potatoes (500g uncooked weight)
- ½ garlic clove
- ¼ tsp smoked paprika
- Pinch sea salt
- ½ tsp sunflower oil
- Large bunch fresh coriander, roughly chopped
- 25g quinoa flour (from health food stores)
- Polenta for rolling
- Gluten-free tortilla wraps and mixed leaf salad to serve (optional)
For the yogurt dip
- 180g goat’s milk yogurt
- ¼ garlic clove, crushed
- Finely grated zest 1 lemon
- 10g fresh mint, chopped
For the tomato salsa
- 180g baby tomatoes
- 1 tbsp olive oil
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Method
- Heat the oven to 180°C/160°C fan/gas 4. Scoop out the flesh of the roasted sweet potatoes into a food processor. Chop the ½ garlic clove, put into the processor, then add the smoked paprika, salt and sunflower oil. Pulse until smooth. Add the coriander and pulse again, then stir in the quinoa flour.
- Divide the mixture into 16 equal pieces and roll into balls. (It’s a wet mixture, but don’t worry.) Roll the balls in the polenta, then bake in a baking tray for 25 minutes or until crisp on the outside.
- Prepare the yogurt dip and the tomato salsa by combining the ingredients in separate bowls.
- Serve the falafels with the yogurt dip and tomato salsa, with a green leaf salad and a gluten-free tortilla wrap, if you like.
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Recipe from Honestly Healthy in a Hurry by Natasha Corrett
- Recipe from July 2016 Issue
Nutrition
For 4 with a tortilla
Nutrition: per serving
- Calories
- 303kcals
- Fat
- 6.3g (1.8g saturated)
- Protein
- 6.9g
- Carbohydrates
- 50g (12.2g sugars)
- Fibre
- 5.9g
- Salt
- 1g
delicious. tips
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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