Sweet potato falafel slider

Sweet potato falafel slider

By
From
V is for Vegan
Makes
6-12

Ingredients

Quantity Ingredient
1 sweet potato, skin on, (approx 250 g)
4 garlic cloves, unpeeled
400g tinned chickpeas
or 100g dried chickpeas, soaked overnight
2 teaspoons coriander seeds, ground
2 teaspoons cumin seeds, ground
1 onion, diced
2 green chillies, deseeded and finely chopped
handful flat-leaf parsley, leaves chopped
handful coriander, leaves chopped
sea salt
freshly ground black pepper
pitta breads
tahini
slices cucumber
slices red onion
chilli sauce

Method

  1. Preheat the oven to 200°C. On a baking tray, roast the sweet potato for 30–40 minutes, adding the garlic 15 minutes before the end. Then remove from the oven and let cool. Skin the sweet potato and garlic cloves. Reduce the oven temperature to 180°C.
  2. Put the drained chickpeas, spices, onion, chillies, herbs and 1 tbsp salt in a food processor, with pepper to taste. (I find a blender like a Vitamix makes the mixture too smooth and fine-grained for falafel.) Process until combined, then form the mixture into 10–12 sliders or 6–8 large burgers and place on a silicone baking mat.
  3. Bake for 15–20 minutes for sliders or 20–30 minutes for burgers, flipping them halfway through. Warm the pitta breads.
  4. Assemble each by adding 1 tablespoon tahini, some cucumber and red onion slices, the falafel slider and chilli sauce.
Tags:
Vegan
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