Sweet Potato Falafel

The day after Betsy had her first proper meal was our annual street party. Inspired by some Waitrose sweet potato falafels I decided to apply my recipe to sweet potatoes for one of the side dishes.

My best friend (and Betsy’s namesake) was holding Betsy in one hand and a falafel in the other. Betsy leaned over and plucked the sweet potato falafel from her hand and tucked in. An absolutely hilarious moment and 100% baby led weaning. Needless to say we fixed her up with her own falafels which you can see her eating in my baby led weaning video.

Sweet potato falafels are a great picnic food and are a great veggie dish to have in your repertoire. I like to roll them in sesame seeds which are a good source of calcium and iron and as the sweet potatoes are high in vitamin C you know that iron is going to have the best chance of being absorbed. If you have reason to be cautious about allergens you may wish to leave them out – this won’t cause a problem. If in doubt talk to your health professionals for advice.

Sweet Potato Falafels

2 large sweet potatoes
1/2 small onion
1/2 small bunch of fresh coriander
1/2 small bunch of fresh parsley
1 small clove garlic
1/2 tsp cumin
1/4 tsp cumin seeds
1 tbsp of gram flour (optional – see method)
1tbsp of sesame seeds
Preheat oven to 180°C
  • Bake the sweet potatoes wrapped in tin foil in the oven for 30 – 45 minutes until they are soft all the way through. I often do this the night before when I’m cooking supper then let them dry out in the fridge overnight.
  • Peel off the skin and mash the flesh in a bowl. If you have time let them dry out as it will give a nice texture but if you don’t have that luxury stir through the gram flour (chickpea flour) which will help soak up the excess moisture.
  • Put the onion, coriander, parsley, garlic, cumin and cumin seeds into a food processor and whizz up until finely chopped.
  • Stir the mixture through the sweet potato until well mixed.
  • Roll the falafel into balls (size them to be easy for a baby to grasp).
  • Lightly toast the sesame seeds in a frying pan over a medium flame. Put them on a plate then roll your falafels in the seeds.
  • Lightly oil a baking tray, place your falafels on the tray and bake in the oven for 20 minutes.
  • Serve with pitta, hummus and salad leaves or cucumber slices.

Find more recipes for BLW in my Baby Led Weaning section and for all the family in Housewife Recipes.

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3 Comments

  • Reply Rachael Iddon November 7, 2011 at 11:42 am

    Funny, I bought some sweet potatoes last week and was wondering what I should do with them. They are currently in the oven, thanks! Looking forward to it.

    • Reply Kat November 8, 2011 at 5:35 pm

      Oooh, yay. I hope you enjoyed them x

  • Reply Rachael Iddon November 9, 2011 at 1:12 pm

    I did, my husband did but I couldn’t convince the children :-( Oh well, It’s another one for the veggie repetoir.

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