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Vegan and Gluten Free Baked Sweet Potato Balls Recipe




When I can make food that first of all makes a great dinner and the next day makes an even better lunch – I am glowing and proud. These sweet potato balls could be called falafels, potato cakes, finger food, snacks or party food. Check out this amazing Sweet Potato Balls Recipe so you can treat yourself with something nourishing and mind blowing delicious.


We had them one evening with our salad bowl (green leaves, fried mushrooms and chickpeas with mustard-lemon dressings) The next day we took some to work as main ingredients in our lunch wrap, it was amazing and so tasty.


A winner with salads, perfect finger food & makes a fantastic wrap


Black Onion

For me the combination of the sweet potato and the black onion seeds make these little balls really delicious. The little black seeds taste oniony and peppery hence their name but they are not actually from onions. These little triangular-shaped seeds with a deep black matt finish are also called Nigella seeds from southwest Asia



They are especially good on a simple, onion-free tomato salad in the summer, they add interest to all egg dishes, are fantastic with cheese, and of course plain rice, curries and other sweet vegetables such as carrots and parsnips can also be great combinations. They say these little seeds contain amino acids, proteins and several essential minerals. So it’s a win-win if you ask me.



Baked Sweet Potato Balls Recipe

Ingredients

2 medium sweet potatoes (600g-ish) 1 tsp ground cumin

1 tbls black onion seeds (Nigella seeds)

Half fresh chilli pepper (finely chopped) 2 cloves of garlic (chopped) 1 handfuls of fresh coriander (chopped) Dash of fresh lemon juice Half cup of GF flour (any type, chickpea flour would be great) Sesame seeds (for sprinkle) Salt and Pepper



Method

· Peel and cubed the sweet potato and cook until tender. Drain it and let it cool.

· Add cumin, black onion seeds, chilli, garlic, fresh coriander, lemon juice and gram flour into the cooled sweet potato. Season well and mash until smooth. The mix will be sticky but not wet.

· Shape them into balls or little potato cake shapes, roll them in sesame seeds. Put them on an oiled tray or use baking paper.

· Heat the oven to 200C and bake them for around 20 minutes, until the bases are golden brown.

· I made about 20 smallish falafels with these measurements

© Photographs by Mick Crudge. All rights reserved.

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