Sweet Potato Falafel Burgers Recipes
FALAFEL BURGERS
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
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
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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- Peel and chop the potato into medium-sized chunks. Steam it in the microwave or on the stovetop. To steam it on the stovetop, place a collapsible metal steamer basket in a small pot. Add enough water to the pot until it reaches the bottom of the steamer basket and place sweet potato chunks on top. Heat on high heat until water boils then lower the heat so it barely simmers. Leave it covered and steam for 15 minutes. You know it's done if the sweet potato is soft when you poke it with a fork. Remove from the heat and take the lid off so it can cool.
- Meanwhile, mix 1 Tbsp. ground flaxseed with 3 Tbsp. warm water in a small cup. Let it thicken while you prep the rest of your ingredients.
- If you have a food processor, add everything to that and process until everything comes together. You can also use an immersion blender instead. Add everything to a large bowl and blend together. It’s okay if it’s a bit chunky.
- Form the mixture into patties. Place them on a parchment-lined cutting board or pan. If it’s too sticky you can add more breadcrumbs. You can make 5-6 burgers depending on how thick you like them. At this point, I let them chill in the fridge until dinner time but you could just cook them right away.
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- Preheat oven to 400º. Scrub sweet potato and puncture several times with a knife. Bake until easily pierced with a knife, about 35 minutes. You want it to be slightly firmer than if you were going to eat it like a baked potato. Remove from oven, cut open and allow to cool.
- Scoop sweet potato insides into food processor bowl and add onion, garlic, chickpeas, panko, chickpea flour, cilantro, lemon juice, 1 tablespoon of olive oil, cumin, coriander, salt and pepper. Pulse until chickpeas are well chopped and ingredients are incorporated, stopping to scrape down sides of bowl as needed.
- Test a bit of the mixture by pressing it together with your hands. If it doesn't quite hold together, transfer mixture to a bowl, cover, and refrigerate at least 30 minutes.
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