Golden sweet potato falafels

Name: Golden sweet potato falafel
Ingredients: For the falafels 1 sweet potato, baked 2 x tins of 3 mixed beans 200g wholewheat flour 1/2 red onion, roughly chopped 2 x garlic cloves, crushed 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp smoked paprika 1/2 tsp chilli powder 1 tsp baking powder 1/2 tsp ground turmeric 2 tsp sea salt 1 tsp black pepper 10g flat leaf parsley, finely chopped 10g coriander, finely chopped 2 tbsp sesame seeds, to finish; For the salad 1 mango, thinly sliced 1/2 cucumber, thinly sliced Small handful of radishes 1 bag mixed salad leaves Quick pickled red cabbage (using juice of 1 lemon, tsp salt & 1/2 small red cabbage, shredded) 200g cherry tomatoes 1 large avocado Dill pickles (optional) 2 tbsp mixed seeds Small handful walnuts Small handful coriander leaves; To serve H&B Gold sauce Wholewheat tortilla Lemon, cut into wedges

Recipe byDr Megan Rossi

Golden falafel salad created be Dr Megan Rossi - great for gut health

These falafels deliver on both taste & nutrition, paired with our gold sauce for that extra punch of flavour and plant-based goodness.

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Healthy Diet

These falafels deliver on both taste & nutrition, paired with our gold sauce for that extra punch of flavour and plant-based goodness!

23 plant points

Vegetarian

Easy

Serves 6 portions

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hr

Nutrition: per serving

Calories

454kcal

Protein

19g

Total fat

15g

Fibre

19g

Carbs

51g

Ingredients

For the falafels

1 sweet potato, baked
2 x tins of 3 mixed beans
200g wholewheat flour
1/2 red onion, roughly chopped
2 x garlic cloves, crushed
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp smoked paprika
1/2 tsp chilli powder
1 tsp baking powder
1/2 tsp ground turmeric
2 tsp sea salt
1 tsp black pepper
10g flat leaf parsley, finely chopped
10g coriander, finely chopped
2 tbsp sesame seeds, to finish
For the salad

1 mango, thinly sliced
1/2 cucumber, thinly sliced
Small handful of radishes
1 bag mixed salad leaves
Quick pickled red cabbage (using juice of 1 lemon, tsp salt & 1/2 small red cabbage, shredded)
200g cherry tomatoes
1 large avocado
Dill pickles (optional)
2 tbsp mixed seeds
Small handful walnuts
Small handful coriander leaves
To serve

H&B Gold sauce
Wholewheat tortilla
Lemon, cut into wedges

Method

Preheat the oven to 180°C fan, line 1-2 baking trays with parchment.

In a food processor add the spices, onion, garlic, fresh herbs, salt, pepper, and baking powder. Pulse to form a rough paste, not a puree.

Remove the skin from the baked sweet potatoes and add the flesh to the processor along with the flour, pulse again to roughly combine.

Now add the beans, and pulse again a few times, you want to keep the mix a bit chunky, not blitzed to a puree.

Using two dessert spoons roughly shape the falafel mix into balls or oval shapes (makes around 20 falafels). The mix will be soft but will firm up once baked. Once shaped, sprinkle with the sesame seeds.

Place the falafel into the hot oven and bake until lightly golden, about 20-30 minutes.

While the falafels are baking, prepare the salad by combining all the salad ingredients together.

Once the falafel has cooked, serve them alongside the salad drizzled with Holland & Barrett’s Gold Sauce, the tortilla, and lemon wedges.