Hello beautiful souls♡
In my most recent ‘What I Eat In A Day‘ video to be healthy and happy, I showed you my recipe for these delicious gluten-free Sweet Potato & Chickpea Falafels, which have been my favourite thing to make and bake recently! As the weather slowly shifts into Winter here in Melbourne, these falafels are definitely bringing me some warmth.
How delightfully divine do they look?!
As with all of my recipes, these vegan/plant-based falafels are really simple to make and quite versatile too, with just a few ingredients needed that you may already have handy in your pantry. Of course (and I can be your spokesperson on this), they are without a doubt super tasty, and bound to be a big hit if you serve them up for a shared meal with family and/or friends.
Made from wholesome plant foods provided by beautiful Mother Earth, this recipe is also very nourishing for your body, mind and soul. Chickpeas are an amazing source of plant-based protein, and sweet potatoes, which are an incredibly nutrient dense root vegetable, are perfect for grounding. The spices add a warming touch and healing benefits, and because all of the ingredients are high in vibrational energy, this will transfer onto you too!
I served my falafels up with a side salad of greens, black beans and avocado, as well as some steamed vegetables to which I flavoured with dulse flakes, dill and radish. I call this my Falafel Nourish Bowl, and generously drizzled a homemade dressing of tahini and lemon juice on top (high recommended). Of course, how you serve your falafels depends on how far you want to stretch your creativity. The sky is the limit! Place inside wraps, create a salad, or even meal prep these ahead of time to bring with you to university or week throughout the week!
I truly hope you enjoy this recipe, and if you do give these a try, please tag me in your photos on instagram, @jaslipska ! I would be delighted to see your recreations and thoughts.
Sending my love,
Sweet Potato & Chickpea Falafels
Recipe by Jasmine Lipska
Makes: around 20 medium falafels
Time: 45-50 minutes
- 1 can chickpeas, rinsed thoroughly
- 1 small cooked sweet potato (mine was steamed)
- 1 handful spinach
- 1 small handful cilantro
- 1/2 cup oat flour*
- 2 tsp dijon mustard
- 1 tbsp garlic powder
- 1 tsp turmeric
- 1 tsp curry powder
- 1/4 tsp cayenne
- 1 tsp cumin powder
- Splash of water (to make blending a little easier- I used around 1/4 cup)
- Preheat oven to 180 degrees Celsius.
- In a food processor, pulse and blend all of the ingredients together, except for the oat flour, until well incorporated. The mixture should be smooth and thick.
- If the mixture is too thick, and depending on the power of your food processor, you may need to add in a splash of water throughout the blending process.
- Lastly, add in the oat flour and stir well with a spatula to combine with the falafel mixture. This will bind everything together.
- Scoop out the mixture and shape into balls, place on a baking tray and bake in the oven for 30-35 minutes, or until crispy on the outside.
- *You can easily make your own oat flour by processing 3/4 cup rolled oats in a food processor for 2-3 minutes. You can also use any other type of flour you wish.