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Bouchées de falafels à la patate douce

Name: Bouchées de falafels à la patate douce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: LB
Ingredients: 1 medium (300 g) sweet potato; 1 can (400 g) chickpeas, no added salt if possible, rinsed very well and patted dry; 1 small garlic clove; 1 handful fresh parsley or coriander; 1 tsp ground cumin; ½ tsp ground coriander; 3 tbsp chickpea (gram) flour or oat flour; 2 tbsp olive oil; 1 tbsp sesame seeds, finely ground (or 1 tbsp tahini) — mixed into the dough, not sprinkled whole on top

20m

Prépa

25m

Cuisson

Portions

Facile

Difficulté

Falafels moelleux à la patate douce et aux pois chiches, cuits au four, doux et croustillants.

#lunchbox#kids#falafel#sweet-potato#baked#plant-based

Portions

4portions

Ingrédients

Nutrition

calories260

protein8g

carbs34g

fat10g

fiber8g

Par portion

Étapes

Cook the sweet potato

Prick the sweet potato all over and microwave on high for 6–8 minutes, or bake at 200°C/400°F for about 45 minutes, until a knife slides in easily. Scoop out the flesh into a bowl and let it cool before using.

1 medium (300 g) sweet potato

✅ C'est prêt quand : a knife or fork goes in with no resistance

⏱7:00

Heat the oven

Heat the oven to 200°C (400°F). Line a baking tray with parchment paper and brush it with half of the olive oil.

1 tbsp olive oil

✅ C'est prêt quand : oven reaches 200°C/400°F and is fully preheated

Blend

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Shape

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Bake

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Pack

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Cook the sweet potato

1 medium (300 g) sweet potato

✅ C'est prêt quand : a knife or fork goes in with no resistance

⏱7:00

Heat the oven

Heat the oven to 200°C (400°F). Line a baking tray with parchment paper and brush it with half of the olive oil.

1 tbsp olive oil

✅ C'est prêt quand : oven reaches 200°C/400°F and is fully preheated

Blend

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Shape

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Bake

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Pack

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History & Culture

The Story Behind the Dish

📍 Egypt and the Levant (falafel)📅 Centuries old🧆 LB

Falafel began in Egypt, made with fava beans, and spread across the Levant, where cooks in Lebanon and Palestine made it with chickpeas. Traditionally the balls are deep-fried and tucked into flatbread with salad and tahini.

This family version swaps frying for the oven and adds sweet potato, which makes the bites softer, naturally sweet and a lovely orange colour that children find inviting.