Gluten free falafels that are nutritious and delicious!
2 medium organic sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total
1 1/2 teaspoons ground cumin
2 small cloves of garlic, chopped
1 1/2 teaspoons ground coriander
2 big handfuls of fresh coriander, chopped
Juice of half a lemon
120g gram/chickpea flour
a splash of olive oil
a sprinkling of sesame seeds
salt and pepper
Makes about 15 small falafel.
1. Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool and then peel.
2. Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).
3. Reheat the oven to 400F/200C. Using a tablespoon, shape the mix into 20 balls. Put on an oiled baking sheet and bake for around 15 mins until the bases are golden brown. Turn the falafels over and sprinkle with the sesame seeds. Bake in the oven for a further 10-15 minutes.
Breakfast: Homemade buckwheat pancake with quacamole spread on top
Snack: Handful of mixed seeds
Lunch: Pea and mint soup. Add in a little coconut milk to the water, peas and mint