I made these delicious sweet potato falafels last week for tea for the small people; but they’ve ended up becoming a staple in the house – especially as a quick snack smothered in hummus for me. These little bites keep well in a container in the fridge for 2-3 days and I think they’d be great as a lunchbox addition or an on-the-go snack for kids and adults, alike.
1 medium sweet potato – steamed or baked
1 cup oats
1 cup chickpeas
1 TSP cumin
1/2 TSP coriander
1 TBSP tahini
Blend the oats & chickpeas in a blender or nutribullet.
In a bowl combine the sweet potato, oats, chickpeas, cumin, coriander & tahini.
Using a tablespoon full of the mixture, at a time, roll the mixture into little balls.
Once the falafel is formed, roll it in the sesame seeds and pop them into an oven at 180c for 10 minutes.
Turn over and then cook for another 10 minutes.
Becoming a mum really made me think about being the best I could be for both myself and our children; and a large part of that was learning about the best foods we could put into our bodies. Since having my first child, Phoenix, I have become passionate about cooking healthy plant based meals for our family; focusing on trying to create balanced meals full of nutrients and, hopefully, deliciousness too!
I love browsing through pretty cookbooks, drinking coffee, chocolate and the gym. I also work as a freelance interior designer, when I find the time to fit in a project or two, but the other main love of my life (other than my husband, of course!) is our pack of sausage dogs; Daphne, Dora and Alan!