“Adding the yams made this recipe very flavourful. The tabbouleh salad was delicious and very healthy. All three recipes together were too much prep work for one weeknight evening, but the meal was a nice change.” -Kim Muller, mom of Jordan, 7, and Katelyn, 5, Garibald Highlands, B.C.
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Baked Yam Falafel
Sometimes traditional falafel can be tasteless, dried out hockey pucks. The moistness of yams keeps these wonderfully tender and never dried out. For spicier palates, serve these with a cross-cultural splash of
sriracha (hot chilli sauce).
Loading ...March 24th, 2010
By LeeAnne Wright
Servings
Makes 24 FalafelsPrep Time
Prep time: 10 minutes + 1 hour BakingIngredients
Directions
Preheat the oven to 425-deg. F and roast the yam whole until just tender, about 45 minutes to 1 hour. Let cool, then peel.
In a food processor, pulse all ingredients except panko and sesame seeds together until it forms a rough paste. Add 1/2 cup panko and stir in. This should be enough to bind together; if not, add a spoonful or two more. Mix together remaining panko with sesame seeds in a shallow bowl.
Spray a sheet pan with oil. For each falafel, scoop out 2-3 tablespoons of batter and roll with your hands into a slightly flattened golf-ball sized disc. Toss in panko/sesame mix and place on pan. Spray falafels lightly with oil. Bake in the oven for around 25 minutes until golden brown.
Serve 3 falafels in a toasted pita with shredded lettuce, chopped tomatoes and a drizzle of tahini or tzatziki.
Try with Tabbouleh Salad and Tahini Sauce
Nutrients Per Serving
Nutrients per serving (3 falafels): 126 calories, 3 g fat, 51 mg calcium, 562 mg sodium, 21 g carbohydrates, 6 g fibre, 5 g protein. Good source of vitamin A. Note: No pita, lettuce, tomatoes or sauce included in analysis.
Photo by John Cullen
Copyright © 2012 St. Joseph Media. All Rights Reserved.