Sweet potatoe 'Erato®'-falafel with avocado-hummus


500 g sweet potatoe Erato® 1 tbs. olive oil
250 g chickpeas
90 g chickpea flour
1 ½ tsp. salt
1 tsp. curcuma
1 tsp. ground cumin
1 handful each parsley 'Grandeur®' and coriander 'Caribe'
For the avocado-hummus:
½ avocado
½ can chickpeas (approx. 120 g)
1 tsp Tahini (sesame paste)
½ garlic clove
½ tsp. ground coriander ‘Caribe‘
1 pinch of chilli flakes
½ juice lime
salt, pepper


Falafel from the oven are a real highlight. The whole recipe has quite a few advantages - here are the top three:

1. Deep-frying is a quite complicated thing: You can burn yourself, the whole apartment smells of boiling oil, either the falafel fall to pieces because the oil is too cold or they turn into small dark brown ping-pong balls. Furthermore, afterwards one has almost two liters of used oil standing around from which one does not know exactly when and for what to use it again. Oh, and not to mention the disposal.

2. Our little falafel just bake easily in the oven and do not need much attention. In the meantime, you can either make great dips or simply relax on the sofa.

3. Falafel from the oven are low in fat and full of flavour. Since they are slightly drier than the fried version, it is essential to enjoy them with healthy dips and sauces. This is wellness for your body and your eyes.

For a great colour, a fluffy consistency and a slightly sweet flavour, chickpeas are best accompanied by baked sweet potatoes. They also ensure a good bond of the small balls.

The hummus is flavoured with avocado and lime juice, coriander and a pinch of chilli. Serve it with sweet and sour pomegranate seeds. If you cannot get pomegranate, you can also take roasted pear wedges for the topping.

Recipe for 2-3 persons:

Preheat the oven to 170°C. Cut 500 g sweet potatoes Erato® (peeled) into 1 cm thick slices. Mix the sweet potatoes in a bowl with 1 tablespoon of olive oil until every slice is covered with a thin layer of oil.Place the sweet potatoes on a baking tray covered with baking parchment, spread them and bake for about 30 minutes at 170°C.

Remove the sweet potatoes and let them cool down, but do not switch off the oven.
Blend baked sweet potatoes with 250 g chickpeas (canned), 90 g of chickpea flour, 1 1/2 tsp. salt, 1 tsp. curcuma, 1 tsp. ground cumin and 1 handful of parsley and coriander in a food processor until smooth.

With moistened hands (or disposable gloves) form balls from the dough and gently press them flat. Give a little olive oil and sesame seeds on two small plates. Dip each falafel first into the oil, then dip the top and bottom into the sesame seeds.

Place the falafel on a baking tray covered with baking parchment and bake them for 30 minutes.
For the avocado hummus mix 1/2 avocado with 1/2 can of chickpeas (about 120 g) 1 tsp tahini (sesame paste), salt, pepper, 1/2 clove garlic, 1/2 tsp. ground coriander 1 pinch of chilli flakes and the juice of 1/2 lime until it is smooth. Season with salt and pepper and some lime juice.

Serving: Spread some of the avocado hummus on plates, drizzle with little olive oil and sprinkle it with the pomegranate seeds. Place 2-3 falafel next to it and sprinkle everything with chopped parsley, coriander and/or mint.



Recipe and text by Gourmet Guerrilla - The Blog for food and lifestyle. More information is available onwww.gourmetguerilla.de.