Post by Silly Yak on Jan 26, 2011 17:36:00 GMT
Sweet potato falafel recipe
Posted by Suzy, Dorset on 15/3/2009
...Here's a recipe I found in 'The Guardian' for falafel. It's by Allegra McEvedy. I made it the other day and it's pretty good (tho' I s'pose it doesn't actually have much protein in it). Handy for lunch boxes etc.
Sweet potato falafel
We wanted falafel on the menu, but couldn't make the normal ones because we chose not to have any deep-fat fryers and baking them made them dry and crumbly. Benny had a stroke of genius about basing them on roasted sweet potatoes, then binding the mix with chickpea flour, giving them their falafelly credentials. Back flavours of spices, punched up with fresh herbage, make these a year-round winner and our most popular veggie dish to date. As a mezze, we serve these with chopped tomatoes and pickles and aïoli.
Makes around 18 falafel - enough for four
2 medium sweet potatoes (orange inside), around 700g in total
1½ tsp ground cumin
2 small cloves of garlic, chopped
1½ tsp ground coriander
2 big handfuls of fresh coriander, chopped (about 30g)
Juice of half a lemon
120g gram flour
A splash of olive oil
A sprinkling of sesame seeds
Salt and pepper
Preheat the oven to 220C/425F and roast the sweet potatoes whole until just tender (45 minutes to 1 hour). Turn off oven, leave the potatoes to cool, then peel.
Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of gram flour if necessary (the water content of sweet potatoes varies enormously).
Reheat the oven to 200C/400F. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.
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Read more: coeliac.proboards.com/index.cgi?board=veggies&action=display&thread=92#ixzz1CADvW0OT