Maybe we shouldn’t call it a falafel because this recipe doesn’t have chickpeas in it, but whatever you want to call it: it’s good and delicious! The roasting and the spices really bring out the sweetness of the sweet potatoes and the garlic. It’s #MeatfreeWeek so give this falafel style sweet potato a try!
What you’ll need for 4 persons:
– 3 large sweet potatoes, peeled and diced
– 3 garlic cloves, whole skin on
– 1 bunch of spring onions
– bunch of fresh coriander
– 1 egg
– 1 teaspoon baking powder
– ½ cup plain flour
– Badia Sazon Tropical
– 8 pita breads
Preheat your oven to 200 C.
Peel and dice the sweet potatoes, place them in a baking tray, add the garlic (skin on) to the potatoes, drizzle with some Badia olive oil and season with Badia Sazon Tropical. Cover the baking tray with aluminum foil and bake for about 30 – 40 minutes.
In the mean time you can make your yoghurt sauce and a fresh salad.
For the yoghurt sauce:
– 4 tablespoons of (Greek) yoghurt
– fresh coriander
Add the yoghurt to a bowl, squeeze in the garlic, wash and finely chop the coriander and add to the yoghurt; season with salt and pepper and if you like a squeeze of lime juice.
For the fresh salad:
– half a green pepper
– 1 tomato
– half a cucumber, deseeded
– Badia olive oil
– lime juice or vinegar
Wash and finely chop the green pepper, tomato and cucumber, add to a bowl; season with olive oil, lime juice and a pinch of dill, salt and pepper.
Making the falafel style sweet potato:
Peel the garlic and remove the hard bottom bit. Add this with the sweet potato to a food processor. Add the cleaned and chopped spring onion and half of the coriander and the egg to the mixture.
Remove the mixture from the food processor and add to a bowl. Scoop in the flour and baking powder and give it a good stir.
Heat up a pan on medium heat, add some olive oil and add spoonfuls of the mixture to the pan, gently flattening it as you place it in the pan. Fry for 3 minutes each side.
Most deliciously served with a warm pita, yoghurt sauce and a fresh salad.