Packed with veggie goodness, these falafels are nutritious and delicious, making meat free days the best days! Serve it with your favourite salad, we used roasted vegetables and rocket.
Ingredients:
300g dried chickpeas, rinsed and soaked over night*
1/2 onion
1 small sweet potato, roasted or boiled
3 tbsp ricotta cheese
1 lemon
1 tsp ground cumin
1 tsp ground tumeric
2 tsp olive oil
Dipping sauce:
200mL Greek Yoghurt
1/2 lemon, juiced
1tsp Tahini, hulled
Method:
1. Place chickpeas, sweet potato, ricotta and spices in a food processor. Mix till well combined, it should resemble grainy sand.
2. Add the finely grated rind and juice of lemon and mix well.
3. Shape into patties (1-1.5tbsp of mixture each) and place on a plate. Refrigerate for at least 1 hour.
4. Heat the oven to 180C. Heat the oil in a non stick frying pan, brown the patties on both sides, then place on a baking tray lined with paper and bake for 15 minutes.
5. Meanwhile mix the dipping sauce ingredients in a bowl.
6. Serve hot or cold with a side salad and dipping sauce.
