Falafel With Sweet Potato Chips
'Falafel' are savoury Middle Eastern cakes made from chickpeas and spices. Typically they are deep fried. Our healthier version is baked and served with a vibrant carrot and cucumber salad, yoghurt, nigella seeds and some sweet potato fries. A vegetarian feast!
Ingredients for 2 people
You'll also need
Flour, Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9
Cut the sweet potatoes (skin on) into chips
Add the chips to a large bowl with 1 tbsp [2 tbsp] vegetable oil and a generous pinch of salt and pepper and toss to coat evenly
Add the cornflour to the bowl and toss to coat them evenly
Add the chips to a baking tray, skin-side down (use tin foil to avoid mess!)
Put the tray in the oven for 30-35 min or until the chips are tender and starting to crisp
Meanwhile, peel and chop the garlic roughly
Chop the parsley roughly, including the stalks
Drain and discard a little liquid from the chickpeas
Add the chickpeas (and remaining liquid) to a food processor with the garlic, parsley, breadcrumbs, tahini, cumin, 2 tbsp [4 tbsp] flour and a generous pinch of salt and pepper
Blitz until smooth, scraping down the sides of the mixer midway - this is your falafel batter
Heat a wide-based pan (preferably non-stick) with 2 tbsp [4 tbsp] vegetable oil over a medium heat
Once hot, add the falafel batter to the pan, one large spoonful at a time, making 6 [12] even portions (work in batches if your pan isn't big enough)
Cook your falafel for 8-10 min turning half-way through (you may need more oil at this point)
Tip: gently press with a spatula after turning to flatten out and help cook evenly
Cook until golden brown on each side
Meanwhile, peel, top and tail the carrot[s]
Continue to peel lengths off the carrot until you end up with a pile of carrot 'ribbons'
Peel the cucumber[s] the same way, discarding the seedy inner core
Mix the ribbons together
Serve the falafel and the sweet potatoes with the ribbon salad to the side
Top your salad with the yoghurt and garnish with nigella seeds
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, crustacean, egg, fish, gluten, lupin, milk, mollusc, mustard, nut, peanut, sesame, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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