Baked Falafel with Sweet Potato Wedges and Salad (Gluten-Free)

Nutrition per serving

Calories519 kcal
Protein13.9 g
Carbs63.1 g
Fats26.4 g
Saturated Fat2.7 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat15.4 g
Sugars13 g
Fiber13.5 g
Sodium2,590 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