I would like to point out that the picture has some of my cute plants in it. And that wrap has some of my home-grown parsley! Cute! Back to the recipe – this is a recipe for mock felafel. It’s a nice way to bump in a few extra veggies, and it’s definitely not as dry as real felafel. But there’s no real comparison, truthfully. I really like felafel, fresh and delicious.
This recipe was rather bland, but maybe that’s just me. I know a lot of people like bland food, and my partner certainly smashed them back. In the original recipe, it was suggested that you make your own chickpea flour. I would just like to suggest that you don’t, because I tried this once and it broke my partner’s expensive grinder… Anyway, this recipe is from mynewroots.org
To make, blend:
- 700g soft, roasted sweet potato
- 1 ½ tsp each of ground cumin and coriander
- 2 cloves of garlic
- 2 handfuls of fresh coriander
- ½ lemon, juiced
- 1 cup of chickpea flour
- Sesame seeds to coat
To make: blend it all together and then let sit in the fridge for an hour. Shape into cute little felafel-shapes, dip in seeds and then bake at 200°C for 25 minutes, flipping half way. The length of cooking time will depend upon the size of your cuties. I served mine with wraps, salad and hommus.