Nutritionist Emily’s Easy Summer Sweet Potato Falafel Delight
The perfect light lunch or snack on a spring day!
Sweet potato and falafel are a tasty and nutritionally dense meal. Preparation and cooking time is about an hour in total.
Sweet Potato & Falafel
Sweet Potato and Falafel Method
- Preheat the oven to 180C
- Place the sweet potato and a tbsp of water in a bowl, microwave for 4 minutes, until soft.
- Place all the ingredients in a food processor, blend until smooth (the mixture doesn’t have to be completely smooth)
- Take the mixture and form it into small ball like falafel shapes
- Place the falafels onto a lined baking tray.
- Bake in a preheated oven for 50 minutes.
Sweet Potato and Falafel Ingredients
- ½ sweet potato, peeled & finely chopped
- 1 onion, finely chopped
- 1 x 400g can of chickpeas, drained and rinsed
- 1 red pepper, finely chopped
- 6 dried apricots, finely chopped
- ½ cup flour
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp garlic granules
- Salt and pepper to taste
Meet Emily:
Hey! I’m Em, I moved to Copenhagen, Denmark in 2021 to complete my Masters in Human Nutrition. Since starting at Counterpoise in 2020, I have worked with eating disorder clients, focusing on using a person-centred approach and using positive affirmation food therapy to improve complex eating patterns and build confidence in my clients.
I love supporting and empowering my clients, helping them to understand that they are so much more than the food on their plate whilst also giving them the tools they need to learn more about food and nutrition, which they can use in the future.
If you need some nutrition support, feel free to book a call with me here!
Click here to watch Emily make her summer falafel!
Emily is one of our fabulous Counterpoise practitioners who specialises in Nutrition. You can read Em’s full profile or book a call with her here!
