Baked Sweet Potato Falafels with Carmelised Red Onion Relish & Whipped Green Tea Mousse

Makes 12 falafel

What you need..

For the falafel:

  • 3 large/4medium sweet potatoes
  • 1 can of cooked chickpeas
  • Sesame seeds
  • Salt & pepper

**This recipe can be done by hand or using a blender.

For the green-tea avocado mousse:

  • 1 ripe avocado
  • 1 tbsp nutritional yeast
  • 1 green tea bag
  • Pinch of pink Himalayan/sea salt
  • 1 tsp Green pesto (optional)

For the caramelised red onions:

  • 3 large red onions
  • 1 tsp honey

What to do:

First, peel & chop the red onions as these take the longest. Place the cut onion in a pan with 1 tsp of honey evenly distributed over them. Add a little water – just enough to cover the base of the pan but shouldn’t be visible above the onions.

**Do not add any oil – the onions will caramelise in their own juice & the water will prevent them from sticking to the pan.

  • Cover the pan and cook on a medium-low heat, stirring occasionally, to ensure even cooking and that the onions are not sticking to the pan – if so, add a little more water and re-cover. If there is too much water and onions are stewing rather than caramelising, remove lid and increase the heat while you stir for 1-2mins and allow some of the water to evaporate. Then re-cover and reduce the heat once more.
  • The onions should take approx. 45mins or until soft and muted brown/purple in colour. Taste them to double check; they should taste sweet, like a relish. Once cooked to desired taste, remove from pan to prevent sticking.

IMG_5010 IMG_5011

  • Next, peel and chop the sweet potatoes into roughly equal sizes so they cook in the same length of time.
  • Steam the potato chunks until tender and can be pierced with a fork.
  • Transfer to a mixing bowl/blender and leave to cool for 5mins.
  • Add2/3 of the chickpeas to the potatoes and mash both ingredients using fork/potato masher or blend all ingredients in a food processor until well combined.

*Don’t worry if it’s lumpy it doesn’t need to be perfectly smooth.

  • Add the other 1/3 can of chickpeas (these will provide some textural bite to the mix) and season to taste with salt and pepper.
  • Using wet hands to a small handful of the mixture and roll it into your desired size falafel balls.
  • Place sesame seeds in a clean bowl and roll falafel ball in them until fully coated and no excess falling off. Repeat until all mixture is used.


  • Place the sesame-rolled falafel on a lined baking tray and bake for approx. 30mins, turning halfway, at 200.C, or until starting to turn golden-brown and crisp on the outside.


  • While the onions are caramelising and the falafels are now in the oven. Boil the kettle & soak one green tea bag in approx. 1inch of water. Leave to infuse for 5mins in which time you can prepare the other ingredients.
  • Cut an avocado in half, remove the centre stone and scoop the insides into a blender with a pinch of salt and 1tbsp nutritional yeast.
  • Discard the green tea bag and add the green-tea water to your mixture in the blender. Blend until light and whipped in consistency (add more water if necessary). Sometimes at this point I like to stir in 1 small tsp of green basil pesto to the mix for extra kick. Transfer to a dipping bowl ready for when falafel and onions are cooked.


To serve, simply spoon some of the red onion relish on top of each falafel and serve alongisde your green-tea mousse as a tasting and cooling dip for the hot, crunchy falafel!

 IMG_5020**Apologies for the extremely ugly cutlery – Problems of moving to a new country!!**

Use left-over sweet potatoes and/or onion relish the next day and make a new dish like the one I show below. I roasted spare sweet potato chunks and then topped with soft goat’s cheese and caramelized onions re-heated on the pan for a delicious light snack.


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