Serves: 2 or 3, six or seven patties as a meal
Serves: Five, four patties as a snack
Prep time: five minutes
Cook time: 25 minutes
This recipe was inspired by Egyptian falafel, and the Indian pakora, both of which are usually deep fried. This healthier version is baked instead. It is made with lots of veggies and chick pea flour so it is gluten free. Eat the patties dry or pair them with a pesto.
Olive oil spray for pan
2 tablespoons extra-virgin olive oil
1 sweet potato, roughly chopped.
½ cauliflower head, roughly chopped
1 medium onion, thinly sliced
1 teaspoon grated fresh ginger
1 cup chopped spinach
¼ cup chopped coriander
½ teaspoon ground turmeric
½ teaspoon cumin seeds
1 teaspoon sea salt or pink Himalayan salt
½ teaspoon sumac
1 ½ cups chickpea flour
¼ cup filtered water
Preheat oven to 220 degrees C (fan forced).
Lightly spray a baking sheet with olive oil.
Place 2 tablespoons of olive oil, the sweet potato, cauliflower, onion, fresh ginger, spinach, coriander, ground turmeric, cumin seeds, salt, sumac and chickpea flour in the bowl of a food processor. Pulse until well mixed, but still slightly chunky.
If the mix looks too dry. Add ¼ cup of water and pulse again. If it’s still too dry, add another ¼ cup water and pulse.
Using a tablespoon, scoop out 20 portions, form into patties and place on the greased baking sheet.
Bake for 10 minutes. Then use a spatula to flip over the patties. Spray with avocado oil or brush each piece with more olive oil and bake another 15 minutes until golden brown.
Let cool on the sheet tray for five minutes before eating. Store the leftover patties in a container with a lid in the refrigerator for up to two weeks, or in the freezer for up to two months.
If serving as a meal, accompany with appropriate vegetables as a side dish.
(Recipe from Health Coach Hazel)