Sweet Potato Falafel Burgers Recipes
SWEET POTATO FALAFELS WITH COLESLAW
Pittas bursting with homemade falafels and salad make a low-fat lunch or light supper for less than a pound per serving
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Microwave sweet potato whole for 8-10 mins until tender. Leave to cool a little, then peel. Put the potato, cumin, garlic, ground and fresh coriander, lemon juice and flour into a large bowl. Season, then mash until smooth. Using a tablespoon, shape mix and into 20 balls. Put on an oiled baking sheet, bake for around 15 mins until the bases are golden brown, then flip over and bake for 15 mins more until brown all over.
- Meanwhile, stir the vinegar and sugar together in a large bowl until the sugar has dissolved, toss through the onion, carrot and cabbage, then leave to marinate for 15 mins. To serve, toast the pittas, then split. Fill with salad, a dollop of hummus and the falafels.
Nutrition Facts : Calories 486 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 24 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 1.08 milligram of sodium
SWEET POTATO FALAFEL
A twist on tradition falafel.
Provided by katiededman
Time 1h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Bake the sweet potatoes in the oven at 200C for about 1-1 1/2 hours until soft to the touch.
- Cut potatoes in half and scoop the cooked potato into a bowl. (The skin should peel off easily) Mash the potato and leave to cool if possible. (Not necessary, just makes shaping the falafel easier)
- Add the garlic, onion, cumin, both coriander and the flour and mix well. Season to taste. At this point you may with to add more of the spices to taste.
- Shape into as small balls about the size of a golf ball, or a little bigger and place on greased backing tray.
- Cook for 25-30 minutes at 200C until slightly crispy on the outside. Serve in pittas/flatbreads with some houmous, sliced cucumber and hot pepper sauce.
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- Preheat oven to 400º. Scrub sweet potato and puncture several times with a knife. Bake until easily pierced with a knife, about 35 minutes. You want it to be slightly firmer than if you were going to eat it like a baked potato. Remove from oven, cut open and allow to cool.
- Scoop sweet potato insides into food processor bowl and add onion, garlic, chickpeas, panko, chickpea flour, cilantro, lemon juice, 1 tablespoon of olive oil, cumin, coriander, salt and pepper. Pulse until chickpeas are well chopped and ingredients are incorporated, stopping to scrape down sides of bowl as needed.
- Test a bit of the mixture by pressing it together with your hands. If it doesn't quite hold together, transfer mixture to a bowl, cover, and refrigerate at least 30 minutes.
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- Take about one tablespoon of the mixture and roll it between your palms to form a ball. Repeat the process until there is no dough left.
- Place the falafels on a baking tray lined with parchment paper and bake at 390°F (200°C) for 30 minutes or until golden brown. Enjoy!
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- Pierce the sweet potato a few times with a fork. Then microwave for 10 minutes on high, or until soft. (Alternatively, wrap in aluminum foil or brush with oil and bake in the preheated oven at 392°F/200°C for about 60 minutes, or until soft).
- Meanwhile, heat 2 teaspoons of oil in a non-stick pan or skillet. Add the onion and sauté for 2-3 minutes, until translucent. Then add the garlic and sauté for a further minute. Set aside.
- Place the oats in a food processor and process into fine flour. Add the chickpeas, sautéed onions and garlic, cumin, smoked paprika, salt, pepper, and a pinch of chili. Process into a coarse mixture but do not purée (see photo above), then transfer to a bowl.
SWEET POTATO FALAFEL BURGER - BEAR NECESSITIES
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- In a food processor combine steamed cubed sweet potatoes, chickpeas, red onion, cilantro, parsley, garlic, salt, pepper, spices, avocado oil, and lemon juice.
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- Place the beans, sweet potato, garlic, ginger, cumin, turmeric, chilli, salt and walnuts in a large bowl and stir until thoroughly combined.
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SWEET POTATO FALAFEL BURGERS - LISA LANSING
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- Peel and chop the potato into medium-sized chunks. Steam it in the microwave or on the stovetop. To steam it on the stovetop, place a collapsible metal steamer basket in a small pot. Add enough water to the pot until it reaches the bottom of the steamer basket and place sweet potato chunks on top. Heat on high heat until water boils then lower the heat so it barely simmers. Leave it covered and steam for 15 minutes. You know it's done if the sweet potato is soft when you poke it with a fork. Remove from the heat and take the lid off so it can cool.
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- Form the mixture into patties. Place them on a parchment-lined cutting board or pan. If it’s too sticky you can add more breadcrumbs. You can make 5-6 burgers depending on how thick you like them. At this point, I let them chill in the fridge until dinner time but you could just cook them right away.
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- PRETZEL BUNS: Preheat the oven to 200 °C or 390 °F. Line a baking tray with a piece of parchment paper and lay the pretzel buns on it to rest for 15 minutes (or follow the instructions on the package).
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- TAHINI SAUCE: Make the tahini sauce: grid the tahini paste, water, garlic, lime juice, cumin, a pinch of salt and freshly ground black pepper in a food processor or blender for a few minutes. The sauce should be white and smooth. Adjust the thickness by adding more water or more tahini paste.
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