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Sweet potato lentil falafels

Sweet potato lentil falafels

Sweet potato lentil falafels

Sweet potato lentil falafels are my new quick meal dinner addition. I have been through some cookbooks, apps etc. and there are sooo many to choose from. Where do you start? What to make when you have some time to meal prep, but you don’t want to go overboard in the kitchen. These sweet potato lentil falafels are easy, minimal ingredients and super satisfying!

It has been somewhat one month of me doing plant-based and one this is sure- MEAL PREP is key. I can not stress this enough, sometimes it’s as much work as me trying to feed my picky 15 months old. Things get stale pretty quickly and then you have to whip up something and it’s not always the healthiest choice. It takes effort and research, otherwise, you’ll just be eating the same thing every week and then give up.

sweet potato lentil falafel

I follow quite a few vegan food bloggers and I love Minimalist Baker, oh she glows, deliciously Ella , Klara’s life, effortlessly healthy, rainbow plantlife, dates and avocados just to name a few. Minimalist Baker has a meal plan that you can have a look at and Pick up limes like I mentioned in a previous post, gives you guidelines to start with a plant-based lifestyle.

sweet potato lentil falafel

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

1-2 people

Sweet potato lentil falafels

sweet potato lentil falafel

Ingredients 

  • 1 large sweet potato
  • 1/4 cup shallots or red onion
  • 1/2 cup cooked blond lentils
  • 1 tsp flax seeds
  • 2 tbsp garbanzo flour
  • olive oil
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1/2 tsp garlic flakes
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • Sesame seeds
  • Salt and pepper

Pad thai

  • 1 medium-sized zucchini
  • 1 medium-sized carrot
  • 1/3 cup sliced red onion
  • 1/3 cup cooked edamame soybeans or broad beans
  • 1 crushed garlic flakes
  • 1/4 cup sesame oil
  • 1/4 cup soy sauce
  • 1 tbsp honey
  • 1/2 tsp ginger powder
  • 1/4 tsp chili powder
  • salted cashews
  • Salt and pepper
  • Fresh basil

Method

  1. Preheat oven to 180 degrees Celsius.
  2. Slice up the sweet potato, along with the shallots and place on a baking tray.
  3. Drizzle over olive oil, honey, lemon juice, salt, and pepper.
  4. Roast for about 20-30 minutes till crispy.
  5. Cool and place in a food processor or a blender, add the rest of the ingredients and blend well till smooth. (I kept a few cubes of sweet potato on the side and added them for extra texture).
  6. Use a cookie scoop or a tablespoon to scoop out your falafels on the baking tray, sprinkle over sesame seeds and bake for 15-20 minutes.
  7. For the pad thai: Add a tablespoon to a skillet and then add the red onion and garlic and saute for a few minutes.
  8. Spiralize or slice the zucchini and carrot very fine then add the rest of the pad thai ingredients (except the salted cashews and basil) and saute for a few minutes till al dente.
  9. Add some of the sauce (leave some left for serving).
  10. Serve with sweet potato falafels, fresh basil, and salted cashews.

My week has been pretty hectic and I am glad that I have these easy falafels just to pull out of the freezer to defrost and eat with stirfry veg and quinoa. After my son had a stomach bug, then my husband got the stomach bug led me not cooking much but basically doing everything else. I am bummed.

Have a lovely Thursday!

M*

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