Sweet Potato and Black Bean Falafel

Charmaine Lu -
  • 2 medium sweet potatoes, quartered
  • 400g tin of black beans, drained
  • 1 tsp olive oil
  • 1 chopped red onion
  • 2 crushed garlic cloves
  • 2 tsp smoked paprika
  • 1 lemon, zest only
  • 30g chopped parsley
  • 250g cooked quinoa
  • Salads and sides, to serve
  • Preheat the oven to 200C. Wrap the potatoes in foil and bake for 45 mins or until very soft. Discard the skin and mash the flesh in a bowl with the black beans. Meanwhile, cook the onion and garlic in the oil for 10 mins. Add the paprika, cook for 2 mins more, then add to the mash with the lemon zest, parsley and quinoa. Mix well to combine.
  • With damp hands, shape the mixture into 24 balls. Brush with some more oil and grill for 5 mins to cook through. Serve hot with flatbreads and all your favourite sides.
1 hr
4 serving