Sweet potato & coriander falafels with tomato salad
Enjoy a flavorful and healthy meal with our Sweet Potato & Coriander Falafels paired with a fresh tomato salad. Made with sweet potatoes, chickpeas, coriander, cumin, and garlic, these falafels are packed with nutrients and zesty flavors. Serve them with a refreshing salad of cherry tomatoes, parsley, spinach, and cucumber, all drizzled with a touch of olive oil for a perfect vegetarian delight.
- 05 Mar 2025
- Cook time 40 min
- Prep time 40 min
- 4 Servings
- 12 Ingredients
Discover a vibrant and delicious way to enjoy falafels with our Sweet Potato & Coriander Falafels served alongside a refreshing tomato salad. This recipe is a delightful fusion of flavors and textures, perfect for a nutritious lunch or dinner. Bursting with the natural sweetness of sweet potatoes and the aromatic touch of coriander, these falafels perfectly complement a fresh and tangy tomato salad. Whether you're a seasoned cook or a beginner looking to try something new, this recipe is sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and peel the sweet potatoes.
- Cut them into cubes and place them on a baking sheet.
- Roast in the preheated oven for about 25-30 minutes, or until they are tender. Once done, set them aside to cool slightly.
- In a food processor, add the roasted sweet potatoes and chickpeas. Blend until you have a smooth mixture.
- Transfer the mixture to a mixing bowl.
- Add the fresh coriander leaves, dried coriander, ground cumin, baking soda, and minced garlic. Mix well to combine all the ingredients.
- If the mixture is too wet, you can add a little bit of chickpea flour or breadcrumbs to help bind it.
- Use your hands to shape the mixture into small falafel patties or balls, about the size of a golf ball.
- Place them on a baking sheet lined with parchment paper.
- Slightly flatten the falafels with the palm of your hand.
- Lower the oven temperature to 375°F (190°C).
- Bake the falafels for about 20-25 minutes, flipping them halfway through, until they are golden brown and slightly crispy on the outside.
- While the falafels are baking, combine the halved cherry tomatoes, diced cucumber, and chopped spinach in a large salad bowl.
- Add the chopped fresh parsley.
- Drizzle the olive oil over the salad and toss gently to combine.
- Arrange a portion of the tomato salad on each plate.
- Place a few falafels on top of the salad and serve immediately.
- Optional: Serve with a side of tahini sauce, hummus, or Greek yogurt for dipping.
Tips:
- Ensure the sweet potatoes are cooked until tender to make mashing easier and to achieve smooth falafel balls.
- Chill the falafel mixture in the refrigerator for at least 30 minutes before forming into balls; this helps them hold their shape while cooking.
- Use a non-stick pan or parchment paper if baking the falafels to prevent them from sticking.
- To enhance the flavor, you can add a squeeze of lemon juice to the tomato salad.
- For a spicier kick, consider adding a pinch of cayenne pepper or chili flakes to the falafel mixture.
- Serve the falafels with a side of hummus or tzatziki for extra creaminess and flavor.
With their wholesome ingredients and delightful taste, these Sweet Potato & Coriander Falafels with Tomato Salad are a fantastic addition to any meal plan. This dish is not only nutritionally balanced but also incredibly satisfying and full of flavor. Whether you serve it as a main course or a hearty appetizer, it’s bound to become a favorite in your culinary repertoire. Enjoy the blend of textures and flavors in every bite and relish the nourishing goodness of homemade falafels.
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 9g | 23% |
| Sugar 11g | 11% |
| Fat | |
| Fat 3.72g | 4% |
| Saturated 0.50g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1160ug | 128% |
| Choline 45mg | 8% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 1.76mg | 11% |
| Vitamin B6 0.50mg | 30% |
| Vitamin B9 110ug | 28% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 30mg | 32% |
| Vitamin E 1.28mg | 9% |
| Vitamin K 130ug | 112% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.46mg | 51% |
| Iron, Fe 3.54mg | 32% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 1010mg | 30% |
| Selenium, Se 2.88ug | 5% |
| Sodium, Na 450mg | 30% |
| Zinc, Zn 1.39mg | 13% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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