Sesame sweet potato falafels, light and full of oriental flavours, on a small salad of raw vegetables served with an orange vinaigrette.
For 4 people (293 kcal)
Ingredients :
Falafels
- 500g sweet potato
- 60g chickpea flour
- 1 small clove of garlic
- 1/4 bunch parsley, finely chopped
- 2 tbsp lemon juice
- 2 tbsp sesame seeds
- 2 tbsp Ras-el-Hanout powder
- 1 tbsp olive oil
- 1 tsp Vitam fat broth
- salt and pepper
Raw vegetables per person
- 1 carrot
- 1 courgette
- ¼ cucumber
- 1 tablespoon of orange vinaigrette
Preparation: preheat the oven to 200°C. Cook the sweet potatoes, peeled and cut into large pieces, for about 10 minutes in a little fatty stock. Drain. Mix the sweet potato pieces with the pressed garlic, lemon juice, chickpea flour, chopped parsley, cumin, coriander and olive oil to obtain a firm paste.
Leave to rest for 30 minutes in the fridge. If the dough still sticks when you take it out, add a little more chickpea flour. Using 2 spoons, make small piles on an ovenproof tray, lined with a sheet of baking paper. Add a few sesame seeds to each Falafel and bake for 15 minutes.
Place 3 Falafels on top of each raw vegetable salad (julienned carrot, courgette and cucumber, 1 tbsp orange vinaigrette)
