Sweet Potato Falafel

Cumin Spiced Sweet Potato Falafel with Beetroot & Dill Tzatziki

You will need:

1 onion

1 tin of chickpeas

Juice of a lemon

2 teaspoons of cumin

1 peeled baked sweet potato

2 tablespoons of buckwheat flour

2 teaspoons of baking powder

1 tablespoon of sesame seeds

1 large beetroot (100g)

3 garlic cloves

1 teaspoon of lemon juice

Handful of fresh dill

1.5 cups of kefir

Cumin Spiced Sweet Potato Falafel with Beetroot & Dill Tzatziki

I love this little combination of gently spiced falafel and sweet tzatziki.

The falafel take a little more effort but the good news is 1 can of chickpeas will yield 14 of them and they are perfect to batch make and keep in the freezer.

You can mix lots of different root veg to make falafel but somehow sweet potato makes them much more light and fluffy than the usual heavy falafel.

To make the falafel :
1. In your processor chop a small onion, a couple of garlic cloves and pulse in 1 tin of chickpeas

2. Add in the juice of half a lemon, 2 teaspoons of cumin, 1 peeled large pre baked sweet potato, 2 tablespoons of buckwheat flour, 2 teaspoons of baking powder, 1 tablespoon of sesame seeds and pulse to blend

3. Shape into 14 balls (yes the mix should be that sticky!) and dust with a little flour before refrigerating for at least half an hour

4. Brush with olive oil and bake in the oven for about half an hour or until golden brown at 180c

To make the tzatziki:
1. Peel and roast a large beetroot (100g) and let cool (use precooked packed beetroot if you want but it must be in natural juices)

2. In your food processor finely chop the beetroot with a garlic clove

3. Add in 1 teaspoon of lemon juice, a handful of fresh dill , and a shake of salt and pepper, a good cup and a half of kefir or strained yoghurt such as Isey Skyr (@iseyskyruk )

4. pulse to mix but leave some texture of the beets intact