Turmeric & Sweet Potato Falafel Bakes – vegan, gluten-free

Falafel is a traditional deep fried middle eastern dish. We enjoy a wonderfully healthy version by adding a few extra things like turmeric and sweet potato and bake them in the oven instead. I like to add turmeric, because it complements the other flavours so well and gives a gorgeous yellow glow to the plate. Turmeric is an all round winner when it comes to health. It’s excellent at supporting the immune system whilst being great for skeletal, joint, skin and digestive system well-being too. Cumin and coriander are great warming spices that complement our health as well as adding delicate flavours that lend themselves perfectly to middle-eastern type cuisine. Not only are these falafels gluten free, vegan but they are filling, temptingly tasty and really nutritious.

A tasty bite of super healthy vegan food

Falafel serves well with hummus, salad and my Easy Tahini Sauce. Here’s the falafel recipe (this is a adapted variation of the original conscious kitchen ‘Baked Falafel’ recipe that first appeared in my book)…

 

5.0 from 2 reviews
Turmeric & Sweet Potato Falafel Bakes - vegan, gluten-free
 
Prep time
Cook time
Total time
 
Falafel is a traditional deep fried middle eastern dish. We enjoy a wonderfully healthy version by adding a few extra things like turmeric and sweet potato and bake them in the oven instead. I like to add turmeric, because it complements the other flavours so well and gives a gorgeous yellow glow to the plate.
Author:
Recipe type: Main
Cuisine: vegan, glutenfree, wheatfree, middle eastern
Ingredients
  • 240g chickpeas (or 1 tin drained)
  • 300g sweet potatoes
  • 2 large cloves garlic
  • 1 handful fresh coriander leaves
  • ¼ teaspoon ground cardamon
  • 1 heaped teaspoon ground turmeric (or 1 heaped tablespoon of freshly grated)
  • 2 teaspoons heaped ground coriander
  • 1 teaspoon heaped ground cumin
  • 2 tablespoons olive oil
  • 1 heaped teaspoon sea salt
  • 2 tablespoons gram flour (chickpea flour)
  • Extra gram flour for rolling with
Instructions
  1. Scrub and chop the sweet potato and boil until soft with skin still included (approximately 10 minutes). Then drain and place in a mixing bowl.
  2. Crush garlic and chop along with coriander leaves (as small as you can) with a sharp knife.
  3. Add all ingredients into blender or food processor (EXCEPT the gram flour). I find this actually works best with a hand (immersion) blender. With a hand blender, you can apply downward pressure and get in there nicely… if you use a jug blender or food processor it will work fine if you keep scraping down the sides and loosen the mixture. Alternatively you could go for the real rustic effect and use a strong potato masher to do the job instead. Blend until most of the mixture is broken down. It doesn’t need to be totally smooth; it can be quite rustic.
  4. Once blended add the gram flour and continue to mix in with a spoon. If you leave it on the side for a while (half and hour or half a day) then it will firm up a little making it slightly easier to roll. I sometimes let it stand if I have time, but that’s not essential.
  5. Chickpea moisture varies from batch to batch. The mixture should be soft and pliable, easy to roll into a ball in your hands. Take a heaped teaspoon worth of mixture and roll a small ball (this should be smaller than a golf ball). The delightful yellowness glow of the turmeric will rub off a bit on your hands. If you’d rather now yellow-out your hands then use extra gram flour to roll with. If your mixture is too soft to roll well, then add a little extra gram flour or use gram flour to roll in.
  6. Place on a lightly oiled baking tray and bake in preheated oven at gas mark 6 or 7 (200˚C to 220˚C) for approximately 30 minutes or until tanned.
  7. Enjoy!

This falafel serves a treat with my EASY Tahini Sauce…

Tahini sauce by Trinity

Pin Turmeric & Sweet Potato Falafels on your pinterest board for later…

Turmeric-falafels by Trinity

Here are some other delicious recipes with turmeric that I’ve posted on my website…

Creamy Coconut Chickpea Curry

Chickpea curry by Trinity Bourne

 

 

 

 

 

Thai Coconut Curry

Thai coconut curry by Trinity Bourne

 

 

 

 

 

 

Turmeric & Mushroom Rice

Turmeric & Mushroom Rice

 

 

 

 

 

 

Walnut & Turmeric Super Detox Salad

Walnut, Turmeric & Sun-dried Tomato Detox Salad by Trinity

26 Comments

  1. Lesley Lord March 4, 2014 at 4:25 pm - Reply

    I had what I think was a slightly earlier version of these, at Trin’s house. ( I think they had the sweet potato but not the turmeric?) Anyway, just wanted to endorse how fab they are, much creamier than a regular felafel thanks to the sweet potato. Very, very yummie.

    • Trinity March 4, 2014 at 4:42 pm - Reply

      Hey Lesley – what a joy it was to have you round for dinner.
      Yes, this is my turmeric version, very similar to the ones we shared together. We didn’t think we could get much better than those sweet potato falafels – UNTIL I added turmeric! Yum!

  2. […] | Trinityskitchen | 04 March […]

  3. […] Tumeric & Sweet Potato Falafel Bakes […]

  4. Amy June 3, 2014 at 6:42 pm - Reply

    Made these today and had for dinner with some kale. Absolutley divine! This will be a regular now in my kitchen 🙂 thanks for the recipe x

  5. Amy July 7, 2014 at 8:45 am - Reply

    Had a mini panic Friday when I planned to make these for my friend who was stopping over – she can’t eat chickpeas. However, I substituted with cannellini beans and some gluten free flour and they were still awesome and she was amazed. I think she may be buying your book as it was the seed loaf on the Saturday followed by naked ‘caramals’. We both reflected on how different it is to have a recipe author promoting so beautifully a conscious way of eating, cooking and baking and yet so much needed. Grateful as always xxx

    • Trinity July 7, 2014 at 9:02 am - Reply

      That’s wonderful. I love the sound of your adaptation… wish I could have tried a sample 🙂
      Thank you for the kind words and appreciation for the energy I am bringing forwards.
      with love
      xx

  6. Joann July 17, 2014 at 11:26 am - Reply

    Do you think I could use flax flour instead of gram flour or even spelt? Thanks in advance xo

    • Trinity July 17, 2014 at 11:53 am - Reply

      Good question Joann 🙂 The gram flour has particular properties, so if you try flax or spelt flour then it may have a slightly different effect. I imagine that they’d work pretty well. There should be enough ‘sticking-togetherness’ with all the other ingredients. Please do let me know if you try an alternative – you’ve got me curious now.
      x

      • Joann July 18, 2014 at 12:36 am - Reply

        I ended up letting the mixture sit all day and I was at the health food store so I picked up gram flour…they’re just coming out of the oven now and look beautiful. I’ll be gifting some of them along with hummus (added turmeric to that as well..yummy) to dear friends and devouring the rest with other friends at a cottage by the lake this week-end. Very blessed! LOVE your recipes! xo

        • Trinity July 18, 2014 at 6:04 am - Reply

          Oh yum! Your friends are blessed to have such a generous friend. I love sharing and will be making cookies and bakewell tart for friends today 🙂

  7. Eulina Negromonte September 14, 2014 at 10:29 pm - Reply

    Did yesterday, eaten with avocado and lettuce. They were delicious and crunchy. Very good even!

  8. […] @sentientchef shared this awesomely named Fig-a-licious tart with us.  Here is a savoury idea. Turmeric and sweet potato […]

  9. The Best Turmeric Recipes from November 10, 2014 at 1:26 pm - Reply

    […] 4. Tumeric and Sweet Potatoe falafel by Trinity’s Kitchen. […]

  10. Sara December 5, 2014 at 10:02 am - Reply

    Hello, i just made this delicious turmeric bakes, And they are soo good. I used Rice flour but worked. So thank you so much!

    • Trinity December 5, 2014 at 2:02 pm - Reply

      That’s wonderful to hear Sara. You are very welcome 😉

  11. […] Trinity | Trinityskitchen […]

  12. Nicole January 15, 2016 at 1:00 am - Reply

    WOW, so glad I stumbled upon your blog today. I just made these and they are delicious. I cooked them for 30 minutes in 400 F and they came out perfect: crunchy outside and soft in the middle. Thanks for sharing!!

  13. Riley February 25, 2016 at 3:56 am - Reply

    Just stumbled upon your blog through Pinterest! So far I am seeing so many delicious recipes. I am going vegetarian for a little while, so I can’t wait to try these out!

  14. Aimee April 15, 2016 at 6:23 pm - Reply

    I am so in love with hummus and just adore the addition of turmeric and sweet potato here! YUM.

  15. Suzi January 26, 2017 at 10:01 am - Reply

    I want to try there, but am trying to avoid oil could I leave it out, or could you suggest an alternative, please?

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