Sweet Potato Falafel Burgers Recipes

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FALAFEL BURGERS



Falafel burgers image

A healthy burger that's filling too. These are great for anyone after a satisfying bite low in calories.

Provided by Good Food team

Categories     Lunch, Main course, Snack, Supper

Time 16m

Number Of Ingredients 12

400g can chickpeas, rinsed and drained
1 small red onion, roughly chopped
1 garlic clove, chopped
handful of flat-leaf parsley or curly parsley
1 tsp ground cumin
1 tsp ground coriander
½ tsp harissa paste or chilli powder
2 tbsp plain flour
2 tbsp sunflower oil
toasted pitta bread, to serve
200g tub tomato salsa, to serve
green salad, to serve

Steps:

  • Drain the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
  • Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.

Nutrition Facts : Calories 161 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

SWEET POTATO FALAFEL



Sweet potato falafel image

A twist on tradition falafel.

Provided by katiededman

Time 1h30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Bake the sweet potatoes in the oven at 200C for about 1-1 1/2 hours until soft to the touch.
  • Cut potatoes in half and scoop the cooked potato into a bowl. (The skin should peel off easily) Mash the potato and leave to cool if possible. (Not necessary, just makes shaping the falafel easier)
  • Add the garlic, onion, cumin, both coriander and the flour and mix well. Season to taste. At this point you may with to add more of the spices to taste.
  • Shape into as small balls about the size of a golf ball, or a little bigger and place on greased backing tray.
  • Cook for 25-30 minutes at 200C until slightly crispy on the outside. Serve in pittas/flatbreads with some houmous, sliced cucumber and hot pepper sauce.

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