Baked Falafel with Sweet Potato Wedges and Salad (Gluten-Free)
Nutrition per serving
Calories | 519 kcal |
Protein | 13.9 g |
Carbs | 63.1 g |
Fats | 26.4 g |
Saturated Fat | 2.7 g |
Monounsaturated Fat | 6.6 g |
Polyunsaturated Fat | 15.4 g |
Sugars | 13 g |
Fiber | 13.5 g |
Sodium | 2,590 mg |
Ingredients
Sweet Potato | |
Olive Oil | |
Table Salt | |
Ground Black Pepper | |
Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
Garlic | |
Onion | |
Parsley | |
Lemon Juice | |
Cumin Seed | |
Walnuts | |
Mixed Salad Leaves |
Pre-heat the oven to 200 C (392 F)and line a large baking tray with non-stick paper
For the sweet potato wedges:
1. Slice the sweet potato into chunky wedges.
2. Place the wedges into a bowl and pour over the oil, 1/2 tsp salt and 1/2 tsp pepper. Combine using your hands.
3. Place the wedges on the baking tray and bake for 1 hour (turn the wedges after 30 minutes).
For the Falafel:
1. Put the garlic, onion, parsley, lemon juice, cumin, 1/2 tsp salt and 1/2 tsp pepper into a food processor and combine.
2. Add the chickpeas and walnuts. Combine in the food processor until a dough is formed.
3. Using your hands, form one large patty or two smaller patties.
4. Place the falafel onto the baking tray with the potato wedges (after the wedges have been cooking for 15 minutes) and cook for 45 minutes (turn the falafel after 25 minutes).
Place the salad onto a plate and serve alongside the potato wedges and falafel