• Laura Carbery

Sweet Potato Falafel


Prep Time: 10 mins

Cook Time: 1 hr 10 mins

Makes: 18-20 falafels


INGREDIENTS

650g sweet potatoes, peeled and cut into bite sized chunks

1 tbsp olive oil

1 garlic clove, crushed

1 tin chickpeas, drained and rinsed

1 tbsp cumin

1 tsp paprika

Large handful coriander, roughly chopped

4 tbsp plain flour

2 tbsp sesame seeds



METHOD

1. Preheat oven to 200C Fan.

2. Place the sweet potatoes on a baking tray and drizzle with olive oil. Roast in the oven for 30-35 minutes until soft. Toss half way through to prevent them from burning.

3. Once the sweet potatoes have cooled, place in a food processor with the rest of the ingredients (bar the sesame seeds) and whizz until you’ve a smooth paste.

4. Using your hands or two soup spoons, scoop the sweet potato into even sized balls onto a lined baking tray. Sprinkle with sesame seeds (you may want to press them down a little so they stick) and return to the oven at 200C for approx. 25 mins until golden and crisp.

NOTES

- Suitable for babies from 6 months+

- Suitable for freezing


SERVING SUGGESTION

These are lovely served with hummus or tahini yogurt dip in a wrap or pitta or with tabbouleh salad. A great lunchbox snack idea on their own too or finger food for you baby.



#sweetpotato #falafel #fingerfoods #healthysnacks #lunchboxideas #startingsolids #weaningbaby

© 2017 Hungry Munchkins by Laura Carbery

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