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Tumeric Sweet Potato Falafel Bake

Tumeric Sweet Potato Falafel Bake


240g (1 can) garbanzo beans/chickpeas
300g sweet potatoes
2 large cloves garlic
1 handful fresh coriander leaves
¼ teaspoon ground cardamon
1 heaped teaspoon ground turmeric
2 teaspoon heaped ground coriander
1 teaspoon heaped ground cumin
2 tablespoon olive oil
1 heaped teaspoon sea salt
2 tablespoon chickpea flour
extra flour for rolling with


You will also need a blender (hand/immersion or jug type) or food processor or strong potato masher.

Scrub and chop the sweet potato, and boil until soft with skin still included, approx. 10 minutes. Drain and place in a mixing bowl.

Crush garlic and chop along with coriander leaves, as small as you can, with a sharp knife.

Add all ingredients into blender or food processor (except the flour). This works best with a hand (immersion) blender, because you can apply downward pressure and get into the mixture. If you use a jug blender or food processor it will work fine if you keep scraping down the sides and loosen the mixture. Alternatively you could go for the real rustic effect and use a strong potato masher to do the job instead. Blend until most of the mixture is broken down. It doesn’t need to be totally smooth; it can be quite rustic.

Once blended add the flour and continue to mix in with a spoon. If you have the time, leave it to the side for a while, then it will firm up and make it slightly easier to roll.

Chickpea moisture varies from batch to batch. The mixture should be soft and pliable, easy to roll into a ball in your hands. Take a heaped teaspoon worth of mixture and roll a small ball (this should be smaller than a golf ball). The delightful yellowness glow of the turmeric will rub off a bit on your hands. If your mixture is too soft to roll well, then add a little extra flour or use flour to roll in.

Place on a lightly oiled baking tray and bake in preheated oven at gas mark 6 or 7 (200°C to 220°C) for approximately 30 minutes or until tanned.

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