Seaweed Recipe

Sweet Potato Falafel & Lemon Tahini Dressing

For a delicious Middle-Eastern inspired dish, look no further than Marlene Watson-Tara’s new recipe for sweet potato falafels.

Submitted by:

Marlene Watson-Tara marlenewatsontara.com

Suitable for:

Vegans
Vegetarians
Meat Eaters!

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. The added tasty twist of seaweed makes it really nutritious too! 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.

Ingredients

This recipe include 1/4 tsp of our PureSea Natural

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. 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 Health Benefits

Iodine is an essential trace element that is lacking in many diets, and is particularly important during pregnancy.  In the diet, iodine contributes to:

o Normal development in children
o High energy yielding metabolism
o Normal cognitive function
o Normal thyroid function

Research shows specific compounds in seaweed can help manage blood sugar and the feeling of fullness. You may have noticed no salt in this recipe! Seaweed is used to replace salt and enhance flavours.

IODINE

as much as in

WHOLE MAcKREL

POTASSIUM

as much as in

GRAMS OF BANANA

CALCIUM

as much as in

ML OF MILK

IRON

as much as in

GRAMS OF SPINICH

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