Thrive Magazine / Issue 13 Spring 2017
Vegan Sweet Potato Falafels with delicious beetroot, horseradish and sage hummus.
ingredients (Makes for 6) 2 medium sweet potatoes 1 can of chickpeas (400grams) 4 sprigs of fresh parsley 2 tablespoons of extra virgin olive oil 3 cloves of garlic 2 teaspoons of cumin 1/3 teaspoon of paprika 1/2 teaspoon of ground coriander pinch of salt 100 grams of sesame seeds juice of 1/3 lemon
how to make it... Preheat your oven to 200˚C and line a baking tray with parchment paper. Firstly, you need to cook the sweet potatoes. You can do this by microwaving them (with the skin on) for about 7 minutes, or until soft. Alternatively, chop the sweet potato into cubes, cover with a tablespoon of olive oil and roast for about 35/40 minutes, or until soft. Drain and rinse the chickpea. Put the chickpeas into a blender with the sweet potatoes, lemon juice and olive oil, blitz until well combined. Transfer into a mixing bowl. Finely chop the parsley and garlic and stir into the sweet potato mixture. Lastly, mix in the salt, paprika and cumin and stir well. Scoop out a heaping tablespoon and roll into a ball. Roll the ball the sesame seeds. Repeat until you have used all the mixture. Put the balls onto the baking tray and bake for about 25 minutes on the middle shelf of the oven. Enjoy on their own or with pitta bread and lots of hummus.
ly high in fiber...
Hummus is real
Hummus has a high amount of protein.
@MichaellasKtchn @MICHAELLASKTCHN
Thanks to Michaella for this recipe: www.michaellaskitchen.com
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Beetroot hummus recipe from Rosie Letts www.rosielettsnutrition.com 38