Recipe: Sweet Potato Falafels with Yogurt Dip

In The Radiant Table, Morgane Van Marcke once again makes it clear with her recipes that vegan food doesn’t have to be boring or complicated at all. The book contains more than 45 dishes, including these sweet potato falafels with yogurt dip.

Morgane: “These sweet potato falafels are a fun twist on a classic recipe. We only use natural ingredients, and the falafels aren’t deep-fried but baked in the oven. The yogurt dip is inspired by the Indian yogurt sauce raita and, with its fresh flavor, makes a delicious accompaniment to the savory falafels. This recipe makes around 15 to 20 falafels.”

How to make sweet potato falafels with yogurt dip

• Mix all the ingredients for the yogurt dip and refrigerate the jar for at least 1 hour.
• Preheat the oven to 200 °C.
• Boil or steam the sweet potato until soft. If you want to use the microwave, prick the sweet potato (with its skin on) 6 times with a fork and microwave for 7 minutes. Peel the potato and use the flesh. Roughly mash the potato.
• Place the chickpeas, onion, garlic and oat flour in a food processor and process until the chickpeas are finely ground.
• Pour the chickpea mixture into a bowl, add the sweet potato purée and the remaining falafel ingredients (except the almond flour). Mix well.
• Cover the bowl and refrigerate for 1 hour. Then roll the mixture into balls and flatten them into discs.
• Pour the almond flour into a bowl and coat the falafels in it. Place them on a baking sheet lined with parchment paper and drizzle generously with oil. Bake for 40 to 45 minutes, turning them halfway through.
• Serve the baked falafels warm with the fresh yogurt dip.

Title: The Radiant Table
Author: Morgane Van Marcke
Price: €24,99
Publisher: Borgerhoff & Lamberigts

Read also:

• The trick for perfect falafel
• Here you can eat the most delicious falafel in the world
• Recipe: popcorn falafel

Image: © Maarten van Meerbeeck