When the cold weather kicks in, it can be so easy to reach for those comforting, calorific snacks and before we know it there's 20lbs to lose after Christmas instead of 4 - whoops! One of my fave go-to snacks is falafel; especially homemade sweet potato falafel. They're vegan, delicious hot or cold and always a crowd pleaser. I've been making this recipe for over 2 years now and it's so simple and cheap - you're gonna love it! It makes about 20 falafels probably for under a fiver. I actually took these photos TWO years ago when I was half arsed about my blog and all my photos were then lost when I left my phone in a cab. Then Google Photos happened to me and I logged in recently to find a shedload of footage and content I've created but never used. So here's to some good old recycling of my unseen footage! I feel like a BBC archive.
SWEET POTATO FALAFEL RECIPE
1 Large Baked Sweet potato - skin removed
1 tin of chickpeas
1 white onion
1 clove of garlic (or 10 - up to you!)
Bunch of fresh coriander
1. Bake your potato if you already haven't. Or throw them in the microwave. Timings depend on the size. I just make it up if I'm being honest. When I can stick a fork in it - it's ready (I didn't say I was Mary Berry!)
2. Drain you're chickpeas. Chop your onion. I do mine rough. It's gonna get blended so don't worry about it being finely chopped. This is a slap dash 'takes a min' recipe'.
3. Chop your coriander up. I use ALL of it - because I love fresh coriander. I used to hate it - thought it tasted like gas. Now it tastes like lovely, fresh, fragrant food! Yum!
4. Go wild with ya garlic. I don't even chop mine - I just peel it. One massive piece or 2 little 'uns. Up to you!
5. Put all that lovely stuff in a bowl.
6. Add your dried spices. I put a teaspoon of each in - do it to suit your taste.
6. Scoop out your sweet potato from it's skin and add that too. Squeeze your lemon in here too. Add salt and pepper if you want.
7. Now we are ready to blitz it!
8. Blitz until slightly smooth - I keep mine quite rustic - I like a cheeky chunk of onion!
10. Now you have a bowl of green mush - stir in 1 table spoon of plain flour.
11. Take 2 teaspoons - scoop a bit of mixture on one and use the other to mould it into a rustic ball onto foil.
12. Your falafels should be taking shape! If you want you can make them bigger - but I like them little to sit and snack on. Once they're in shape, pop them in the fridge for 20 mins to set.
13. Heat your oven on 180 degrees and take your falafels out the fridge. Pop them in the middle of the oven for 15-20 mins.
14. When they're golden brown, take them out and let them cool. Or do what I do and 'taste test' whilst they're piping!
15. Enjoy! Et voila - a big bowl of falafel that lasts about 2 mins once everyone gets wind you've made them! I like to have mine in a pitta with rainbow slaw and hummus - yummmmm!
Happy Autumn Snacking guys!