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.
- 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!
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.