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 :


  • 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)

Raw vegetable salad and falafel