For a delicious Middle-Eastern inspired dish, look no further than Marlene Watson-Tara’s new recipe for sweet potato falafels.
Packed with chickpeas, sweet potato and a generous pinch of spices to make it really flavourful, this light and easy recipe is perfect for spring. And the added tasty twist of seaweed makes it really nutritious (see below some other seaweed recipes)!
These vegetarian falafels are baked not fried meaning they are tasty AND healthy. Ideal as a snack or light lunch, this recipe is delicious served with lemon tahini dressing on the side.
Falafel
1 jar organic chickpeas, drained
1 large sweet potato
2 large cloves garlic
1 cup (tightly packed) fresh coriander leaves, minced
1 tsp. ground turmeric
1 tsp. cumin powder
1 tsp. coriander powder
1/4 tsp. ground cardamom
1/4 tsp. Hebridean Ascophyllum Seaweed
2 tbsp. extra virgin olive oil
1 tbsp. tamari or shoyu
2 tbsp. chickpea flour
Lemon Tahini Dressing
2 tbsp. organic tahini
2 tbsp. water
1 tsp. lemon juice
Method
Mix all ingredients together in a small bowl. Store in a glass dish in refrigerator for other dishes.
Preheat oven to 190/380deg. Peel the sweet potato, cut into bite size pieces and boil until soft. Drain and place in a mixing bowl and add the chickpeas. Mash with a potato masher then stir in all the other ingredients. Take a heaping teaspoon of mixture and roll into balls. Place on a parchment lined baking sheet and bake in the middle of the oven for around 20-25 minutes, until golden and crisp. Serve with fresh greens and lemon tahini sauce.
Seaweed Recipes
Seaweed recipes can incorporate even just a tiny amount of seaweed, and still be really easy and effective way of enhancing your daily vitamin and mineral intake. Seaweed contains high levels of minerals such as iodine, a vital component in maintaining a healthy metabolism, nervous system and thyroid and cognitive function. Even a ¼ tsp of our fine granule Hebridean Ascophyllum Seaweed will provide a huge nutritional boost to any dish. Seaweed also acts as a natural flavour enhancer and salt replacement product, making it pretty much a culinary no-brainer.
For more of these wonderful seaweed recipes, have a look at previous posts such as last weeks Gingered Orange Pumpkin Soup or the really good Toasted Seed Bars.
And to see more of Marlene’s delicious dishes buy her recipe book here.