Nothing beats a fully loaded Buddha bowl especially when it has got falafels in it 🙂 These red pepper and sweet potatoes falafels are such a winner and so easy to make. I love how the flavour and texture of the sweet potato goes so well with the roasted peppers, they are definitely a match made in heaven! They are very convenient for lunch boxes or for when you want something quick and easy. I would recommend to make quite a large batch (just double the ingredients) and freeze them so you always have something ready on hand for when you have no time to cook.
Makes about 8-10 falafels depending on the size
1 can of chickpeas -drained and rinsed
1 pepper – deseeded and cut into pieces
1 small sweet potato- peeled and cut into chunks
1 garlic clove -minced
1/2 teaspoon of cumin powder
1/2 teaspoon of turmeric powder
Salt to taste
I like to eat them in a big salad with some quinoa, cabbage, sliced avocado, baby spinach and cherry tomatoes.
Place the chopped up pepper on a baking tray and drzzle with some olive oil, add some salt and roast in the oven for 20-25 minutes until soft.
At the same time steam the roasted sweet potato until you can pierce through with a fork. Once cooked let it cool down for 10-15 minutes.
In a large bowl add the chickpeas. With a fork or even better a potato masher roughly mash them down. They don’t have to be completely a puree, a chunky texture is more what we are looking for. Add in all the remaining ingredients and keep mashing! 🙂 Once everything is well combined add salt according to your taste.
Line a baking tray with some parchment paper. Roll the mixture into balls ( to make your life easier wet your hands so it won’t stick as much) and place them on the baking tray. Bake the falafels for 20-25 minutes. Make sure to flip them on the other side halfway through the cooking.
These falafels are super versatile, I love using them in buddha bowls, wraps or lunch boxes.