These oven-baked falafels are made with black beans and sweet potatoes for a healthy recipe higher in fibres and lower in carbs than the classic one.
They're perfect for adding to one-bowl salad meals or for stuffing wraps and pittas.
Wholesome plant-based ingredients make these tasty falafels both vegan and gluten-free.
A cup of black beans covers half of your daily fibre intake.
Peel and dice the sweet potatoes. Then, season them with oil and salt and roast for 20 minutes at 200°C (390°F).
Once roasted, mash the sweet potatoes with a fork or potato masher in a mixing bowl.
In a food processor, pulse black beans with chopped onions and fresh parsley just until you have a chunky dough rather than a smooth mix.
Combine the bean mix with mashed potatoes and add buckwheat flour, cumin, coriander, cayenne pepper, salt, black pepper, and lemon zest. Stir until the ingredients are incorporated.
Scoop a handful of the falafel mixture, roll it int the palm of your hands and then flatten it down on a baking tray.
Bake the falafels in the oven for 20 minutes at 220°C (430°F) flipping them halfway through cooking time. Serve with lettuce, grated carrots, and a drizzle of oil or lemon juice.
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