Sweet Potato & Turmeric Falafels

Sweet Potato & Turmeric Falafels

Falafels are a real favourite of mine at the moment. It’s safe to say I am mad for them! There’s something about that initial outer crunch and the warm soft centre I absolutely love. Not to mention the delicious flavour.

The first time I made this recipe my symptoms were probably at their worst and I was at an all time low. It was during the beginning stages of my research into foods and their health properties, and I had read over and over again the anti-inflammatory effects of Turmeric.

Endometriosis causes a high level inflammation within the body which in turn suppresses the immune system. For this reason I try my best to incorporate as many anti-inflammatory foods into my diet as I can. Turmeric is one of them. Infact, it’s a little bit of a superhero being that it is  not only high in antioxidants and anti-inflammatory properties, but is anti-viral, anti-fungal and can help protect against cancer.

With all this in mind, this recipe has become the go to when my symptoms begin to flare up. Not only are they comforting, make a delicious addition to salads, curry’s or as a snack, but I know they are doing my body the world of good.

This recipe will make you 10 falafels, however 10 really doesn’t last long in our household, and as these last so well in the fridge I usually double up the recipe to make sure we are never without.

Print Recipe
Sweet Potato & Turmeric Falafels
250g sweet potato 200g chic peas 1 1/2 tbsp gram flour 2 tablespoon olive oil 1 tsp turmeric 1/2 tsp cumin 1 tsp coriander pinch of sea salt
Servings
falafels
Ingredients
Servings
falafels
Ingredients
Instructions
  1. Start by heating the oven to 180C and grease a sheet of parchment paper and lay on a baking tray.
  2. Chop the sweet potatoes, leaving the skins on and boil them until just cooked.
  3. Pop all the ingredients into the food processor and blend for 5 minutes, or until you have a smooth creamy texture.
  4. Use a tablespoon to dollop equal size portions onto the baking tray (you can use your hands but it is a fairly wet mixture so prepare to get messy). Finally, brush a little extra olive oil onto the tops to help with the crunch.
  5. Bake for 30 mins in the middle of the oven until the outsides are golden and crispy.
  6. Once cooled squeeze a little a lemon juice over the tops and ENJOY!

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