What is Nutritional Therapy?
Blue Mint Wellness Group
Recipes and Blog
July 11, 2017
I'm a lover of both sweet potato and spinach so much that a lot of my recipes have one or the other or both in them. They are both so versatile and full of beneficial nutrients.
This one you could make with both but I'd run out of spinach (oh no!) on the day I made these amazing sweet potato falafels.
Ideal with salad and mint yoghurt in pitta bread or just with salad if your skipping the bread. Also a great lunchbox snack for the kids to take to school.
These also freeze well so you could double up on amounts and freeze half..
1 can of chickpeas, drained and well rinsed
1 small onion, finely diced
1 large cooked and mashed sweet potato
1 clove garlic, minced
2 tablespoons lemon juice
1 cup spinach (or not if you don't have any)
1 ½ tablespoons plain flour (use quinoa flour or buckwheat for a gluten free option)
1 ½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon salt
½ teaspoon black pepper
1/2 tsp turmeric
2 tablespoons olive oil
Handful fresh parsley
Preheat the oven to 180C/350F.
Add all the ingredients to a food processor and pulse until everything is combined. Be careful not to mix it too much, you don’t want a puree. There should still be some texture.
You can use a muffin tray to bake them as it keeps them all the same size. A baking tray works just as well. Transfer the mixture into a lightly greased muffin tray or baking sheet.
Bake for about 30 mins.
This recipe will make about 10 largish falafel. If making smaller ones, reduce the cooking time slightly.
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