Introduction
Ever had one of those evenings where you’re ready to collapse into your comfiest chair but still want something delicious that doesn’t involve a phone call to the pizza place?
Enter this spicy sweet potato falafel — your new best friend for cozy, no-fuss plant-powered dinners. It’s like a flavor party in your mouth, with just the right kick to keep things interesting without reminding you of that time you tried to eat ghost peppers (we’ve all been there).
Perfect for when you want to impress your taste buds without turning your kitchen into a disaster zone. So, grab your apron (or just a napkin), and get ready to fall in love with falafel all over again — but way sweeter and sneakily healthier. This dish pairs beautifully with a comforting Sweetcorn Shaak, adding a delightful twist to your meal.
Who said vegan can’t be a little naughty?
Ingredients
- 400g can of cooked chickpeas, drained
- 300g sweet potatoes (naturally sweet magic)
- 1/2-3/4 tsp dried chillies (spice it up!)
- 2 tbsp Pulsin soya protein powder
- 1 tbsp of lemon juice
- 5 tbsp chopped herbs: basil, coriander, parsley and basil work well
- 1 tsp ground cumin (optional heat hero)
- 1 tsp ground coriander (optional heat hero)
- 1 red onion
- 50g sundried tomatoes
- 3 tbsp ground flaxseed
- 4 garlic cloves, crushed
- 1 tbsp tahini
- Salt and pepper to taste
This falafel recipe is a plant-powered party in your mouth, blending sweet potatoes and chickpeas with a kick of chilli and sundried tomato sunshine. Whether you’re a seasoned vegan or just falafel-curious, these ingredients team up to bring you a snack that’s both cozy and cheeky—perfect for flexing your falafel skills without breaking a sweat! Plus, the combination of chickpeas and spices creates a dish that mirrors the simple preparation of vegan meals found in the Lazy Vegan’s Starter Pack.
How to Make It
Alright, let’s get those taste buds tingling with some seriously good Sweet Potato Sundried Tomato Chilli Falafels.
Start by peeling up your 300g of sweet potatoes and a red onion—because who wants a falafel without a little onion drama? Chop them roughly and toss them into your blender or food processor along with 3 tablespoons of ground flaxseed. Blitz them up just enough to keep some texture in there—none of that mushy, “did-I-just-eat-a-paste” nonsense.
Pour this colorful, chunky mix into a bowl and give it a good stir with 4 crushed garlic cloves. Yes, four. More garlic, more love.
Now, keep your blender handy because it’s time to team up the drained 400g can of chickpeas with 50g of sundried tomatoes, 1/2 to 3/4 teaspoon of dried chillies (depending on how much you like to sweat), 1 tablespoon of tahini, 1 tablespoon of lemon juice, and 2 tablespoons of Pulsin soya protein powder.
This combo is the secret sauce for that perfect falafel punch. Blend it all together until it’s a nice, sticky mix that’s begging to be shaped. Toss this chickpea goodness onto your sweet potato mixture and stir like you’re mixing up some plant-powered magic.
Season with salt and pepper to taste, and if you’re feeling adventurous, add a sprinkle of basil, coriander, and parsley to jazz things up. Now, you’re ready to shape these beauties into little falafel patties and get cooking. A well-stocked spice rack ensures that your falafel is bursting with flavor.
Vegan superhero status: achieved.
Bonus Tips
- Feeling fancy? Pop your falafels in the oven for a few minutes after frying to keep them crispy without drowning them in oil—your waistline will thank you.
- Double up on those herbs and throw in some mint if you’re feeling wild; it’s like a little herb party in your mouth, and everyone’s invited.
- If you want to impress your plant-based pals, serve these bad boys with a drizzle of vegan garlic aioli or tahini sauce—because who doesn’t love a little extra dip drama? Plus, consider pairing them with classic hummus for a well-rounded snack experience.
Why You’ll Love It
Get ready to wow your taste buds without breaking a sweat—these falafels bring all the cozy, spicy vibes without any of the fuss.
They’re like your plant-based BFFs: flexible enough to jazz up taco night, salad bowls, or even midnight snacking missions. Plus, they pack a punch of flavor that says, “Yeah, I’m vegan, but I’m not here to play it safe.”
Seriously, if falafels had a cool kid club, these would be the ringleaders. These spicy sweet potato and sundried tomato falafels are as quick to prepare as zesty lemon coriander falafel yet deliver an entirely unique taste experience.
Nutritional Info
These are estimated values:
Calories: 180
Protein: 6 g
Carbohydrates: 28 g
Fat: 5 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs. Additionally, incorporating ingredients like plant-based protein sources can enhance the nutritional profile of your meals.
