RECIPE

Sweet Potato Falafels

Name: Sweet Potato Falafels
Cook time: 15 Mins
Total time: 15 min
Yield: 20
Ingredients: 2 medium sweet potatoes (around 700 g); 1 tbsp. MasterFoods™ Professional Cumin Ground; 2 tsp. MasterFoods™ Professional Coriander Ground; 2 tsp. MasterFoods™ Professional Paprika Ground; 2 tsp. MasterFoods™ Professional Dill Leaf Tips; 2 tsp. MasterFoods™ Professional Garlic Finely Crushed; 1 to 2 big handfuls each of fresh coriander and parsley, chopped; Zest and juice of 1 to 2 limes, plus extra wedges for serving; 90 g to 120 g gram or chickpea flour; ½ cup MasterFoods™ Professional Vegan Mayonnaise; A splash of olive oil; Sprinkling of black sesame seeds; Salt and pepper, to taste; Pitta bread, red cabbage slaw, hummus, and assorted pickles, to serve

TIME

15 Mins

INGREDIENTS

14 items

MAKES

20 servings

These little falafels are a great twist on a well-loved classic – the sweet potato is a great base for these little bites.

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INGREDIENTS

2 medium sweet potatoes (around 700 g)
1 tbsp. MasterFoods™ Professional Cumin Ground
2 tsp. MasterFoods™ Professional Coriander Ground
2 tsp. MasterFoods™ Professional Paprika Ground
2 tsp. MasterFoods™ Professional Dill Leaf Tips
2 tsp. MasterFoods™ Professional Garlic Finely Crushed
1 to 2 big handfuls each of fresh coriander and parsley, chopped
Zest and juice of 1 to 2 limes, plus extra wedges for serving
90 g to 120 g gram or chickpea flour
½ cup MasterFoods™ Professional Vegan Mayonnaise
A splash of olive oil
Sprinkling of black sesame seeds
Salt and pepper, to taste
Pitta bread, red cabbage slaw, hummus, and assorted pickles, to serve

PRODUCTS USED

MasterFoods Garlic Granules 1.65kg

MasterFoods Paprika Ground 530g

MasterFoods Professional Gluten Free Vegan Mayonnaise 2.2kg

1
Pre-heat oven 200°C. Lightly oil the whole sweet potatoes and poke several times over with a fork. Season lightly and bake off for 45 minutes or until the potatoes are soft.
2
Leave to cool, peel skin and remove flesh into large bowl. Keep the oven set to 200°C as it will be used again in the recipe.
3
Add the cumin, garlic, paprika, ground and fresh coriander, parsley, lime zest and juice and gram flour/chickpea flour into a large bowl.
4
Mash the mixture until smooth with no large chunks. Place the mixture in the fridge to firm up for an hour, or the freezer for 20-30 minutes. In the meantime, mix the dill and mayonnaise and set aside.
5
The mix should be sticky rather than overly wet. You can add a tablespoon or so more of flour if necessary (the water content of sweet potatoes varies enormously).
6
Lightly oil two baking trays. Roll a heaped tablespoon of the mixture (around 20g to 30 g) into a ball and slightly flatten onto oiled tray.
7
Sprinkle black sesame seeds on top and bake for around 15 minutes until bases are golden brown. Squeeze over lime juice while still warm.
8
Serve with pitta bread, red cabbage slaw, hummus, pickles, and the vegan dill mayonnaise.

1
The batter can be made a day or two in advance.
2
There are numerous spices to also try – MasterFoods™ Professional Cinnamon Ground and MasterFoods™ Professional Oregano Leaves are also delicious.
3
For mayonnaise with an extra kick, add MasterFoods™ Professional Chilli Sprinkle.