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Vegan & Gluten-Free Turmeric Sweet Potato Falafel Bakes

Falafel is a traditional deep fried middle eastern dish. With this recipe, we have a wonderfully healthy version by adding a few extra things like turmeric and sweet potatoes and bake them in the oven instead of frying them. Turmeric complements the other flavors well and gives a gorgeous yellow glow to the dish. It is also super healthy, noted for its ability to prevent and fight cancer as well as provide support for the immune system and the skeletal, joint, skin and digestive systems.

In addition to being delicious, sweet potatoes are one of the healthiest vegetables on the planet. Likewise, cumin and coriander are healthy warming spices that complement good health as well as add delicate flavors that lend themselves perfectly to middle-eastern type cuisine. Not only are these falafels vegan and gluten free, they are also filling, temptingly tasty and really nutritious.

Ingredients:

240 g chickpeas (or 1 tin drained)
300 g sweet potatoes
2 large cloves garlic
1 handful fresh coriander leaves
1/4 teaspoon ground cardamon
1 heaped teaspoon ground turmeric (or 1 heaped tablespoon of freshly grated)
2 teaspoons heaped ground coriander
1 teaspoon heaped ground cumin
2 tablespoons extra virgin olive oil
1 heaped teaspoon HImalayan or sea salt
2 tablespoons gram flour (chickpea flour)
Extra gram flour for rolling with

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Directions:

1. Scrub and chop the sweet potato and boil until soft with skin still included (approximately 10 minutes). Then drain and place in a mixing bowl.

2. Crush garlic and chop along with coriander leaves (as small as you can) with a sharp knife.

3. Add all ingredients into blender or food processor (EXCEPT the gram flour). I find this actually works best with a hand (immersion) blender. With a hand blender, you can apply downward pressure and get in there nicely… if you use a jug blender or food processor it will work fine if you keep scraping down the sides and loosen the mixture. Alternatively you could go for the real rustic effect and use a strong potato masher to do the job instead. Blend until most of the mixture is broken down. It doesn’t need to be totally smooth; it can be quite rustic.

4. Once blended add the gram flour and continue to mix in with a spoon. If you leave it on the side for a while (half and hour or half a day) then it will firm up a little making it slightly easier to roll. If you have time, let it stand, but that’s not essential.

5. Chickpea moisture varies from batch to batch. The mixture should be soft and pliable, easy to roll into a ball in your hands. Take a heaped teaspoon worth of mixture and roll a small ball (this should be smaller than a golf ball). The delightful yellowness glow of the turmeric will rub off a bit on your hands. If you’d rather now yellow-out your hands then use extra gram flour to roll with. If your mixture is too soft to roll well, then add a little extra gram flour or use gram flour to roll in.

6. Place on a lightly oiled (use extra virgin or other healthy oil) baking tray and bake in preheated oven at 425 degrees (200°C to 220°C) for approximately 30 minutes or until tanned.

7. Enjoy! Serves well with hummus and salad.

Makes appx. 18 falafel balls

Original recipe and image source: http://consciouslifenews.com/tumeric-sweet-potato-falafel-bakes-vegan-gluten-free/1171468/

    

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