Falafel Friday!

So it’s Friday! It is nearly the weekend and it is time for relaxation and enjoying time off. What better way to appreciate this wonderful day than with a falafel? At Mezza Grill we have great falafels and if you live in the Chicagoland area you should come try one! But lately, there has been much talk about baked falafels and how they are tasty and good for you. I’ve always wondered how baked falafels taste so I decided to do a bit of research and check out a few baked falafel recipes. I then stumbled across a very interesting recipe on 101cookbooks.com : Baked Sweet Potato Falafel. Baked and sweet potato? I have to try this! We encourage you to give this recipe a try too, and if you send in your reviews we will be sure to feature them on our site.

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Sweet Potatoes? Yum!

Baked Sweet Potato Falafel Recipe

Ingredients

  • 2 medium 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 cilantro/coriander, chopped
  • Juice of half a lemon
  • a scant cup (120g) gram /chickpea flour
  • a splash of olive oil
  • a sprinkling of sesame seeds
  • salt and pepper

Preparation

  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, 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 couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into ‘falafel-ly’ looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.

Tip: Makes about 18 falafel, enough for 4 – 6.

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