No recipe has got me stuck more than this one.
I made the classic mistake of ‘winging it’ one afternoon and invented these tasty little guys. But I didn’t write the recipe down. Three more trials happened and I think I have finally been able to recreate what I did that day. Never again will I create something without taking notes.
These are not typical falafel as they don’t use chickpeas but I really wanted to create a recipe that worked for paleo lovers and vegans alike.
They are a perfect little lunchtime booster on your salad or veggie bowl, used to top your pasta or even straight from the fridge as a snack and they are perfect for your little humans’ hands too!
I’d love to hear how you decide to use them.
Sweet Potato, Green Pea and Mint Baked Falafel
Makes approx. 20/4-5 serves
GF, DF, vegan, paleo
Prep time + tidy up: 25mins + 1hour fridge chill time
Cook time: 30mins
1.5 cup frozen green peas, thawed in warm water
1 cup mashed sweet potato
3 tbsp coconut flour
2 tbsp linseed/flaxseed meal
½ cup fresh mint leaves
1 cup sesame seeds
salt and pepper to season
Drain the peas really well and blot slightly with towel to remove excess moisture.
Add peas and sweet potato to food processor and pulse to bring together slightly.
Add flaxseed meal and mint to processor and pulse again. Then add one tsp of coconut flour at a time until the mixture becomes dry enough to roll in to balls (still soft but will hold a ball form when rolled).
Season well with salt and pepper.
Transfer the mixture to a bowl and place in the fridge to chill for at least an hour. Longer if possible.
Preheat oven to 190. Line a baking tray with greaseproof paper and set up an assembly line with sesame seeds in a bowl ready to coat your falafel before placing them on the baking tray to bake.
Roll the mixture into tbsp. size balls and coat well with sesame seeds.
Drizzle lightly with olive oil and place in the oven for 20-30mins until firm on the outside and soft in the middle and the sesame seeds have browned slightly.
Enjoy straight away or perfect cold with a salad also.
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