A delicious vegan dish featuring sweet potato falafel served with zesty coriander chutney and a refreshing carrot salad. These falafel are baked instead of fried for a healthier twist, while still maintaining their crispy exterior and soft interior. The coriander chutney adds a burst of flavor with its fresh and tangy taste, perfectly complementing the sweetness of the carrot salad.
Ingredients: 2 cups cooked sweet potatoes, mashed. 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup chopped fresh coriander cilantro. 3 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp smoked paprika. Salt and pepper to taste. 1/4 cup chickpea flour or other flour of choice. 2 tbsp olive oil. 1 cup fresh coriander cilantro, chopped. 1/4 cup chopped red onion. 1 green chili, chopped. 1 tbsp lemon juice. Salt to taste. 2 large carrots, grated. 1/4 cup raisins. 2 tbsp lemon juice. 1 tbsp maple syrup. 1/4 cup chopped fresh coriander cilantro. Salt and pepper to taste.
Instructions: Preheat the oven to 375F 190C. In a food processor, combine the mashed sweet potatoes, chickpeas, chopped coriander, garlic, cumin, coriander, smoked paprika, salt, and pepper. Pulse until well combined but still slightly chunky. Transfer the mixture to a bowl and stir in the chickpea flour until the mixture holds together. Shape the mixture into small falafel balls and place them on a baking sheet lined with parchment paper. Brush the falafel balls with olive oil and bake in the preheated oven for 25-30 minutes, or until golden brown and crispy. While the falafel is baking, prepare the coriander chutney by blending together the fresh coriander, red onion, green chili, lemon juice, and salt until smooth. Adjust seasoning to taste. For the carrot salad, mix together the grated carrots, raisins, lemon juice, maple syrup, chopped coriander, salt, and pepper in a bowl until well combined. Serve the sweet potato falafel with the coriander chutney and carrot salad. Enjoy!
