Air Fried Sweet Potato Falafels
These easy to make, super crunchy and healthy Air Fried Sweet Potato Falafels must feature your mezze Mediterranean spread.
Servings: 16 falafel
Wash the sweet potato and place on microwave plate whilst still wet. Cook at 800°W for 5 minutes.
Drain the chickpeas, scoop the out the flash of the sweet potato and add all the ingredients minus the chickpea flour to a blender.
Blend to a coarse paste (depending on the blender you are using you might need to open it and push the mixture down a few times to blend it evenly).
Add the chickpea flour and adjust on seasonings, and mix well until everything is combined.
Transfer the mixture to the fridge for 30 minutes.
After 30 minutes you can shape the falafels by hand or with a tool (read post for tips).
Slightly oil the bottom of the air fryer basket, arrange the falafel on it, spray evenly with a thin layer of vegetable oil and cook for 15-20 minutes at 180°C (350°F) flipping them halfway if needed.
Enjoy the air fried sweet potato falafels in a pitta bread or as you please.
Note: for the deep fried version you MUST use dried chickpeas. Soak chickpeas over night and blend with the rest of the ingredients (you don't need to boil them!). Follow the entire recipe, including the resting time (essential!). Deep fry the falafel in abundant vegetable oil for 2-3 minutes, until deep brown. Serve immediately.
These air fried falafels can be stored in an air tight container and kept in the fridge up to 5 days.
These falafels are also suitable for home freezing (up to 2-3 months).
Calories: 47kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Potassium: 131mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2200IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg