MIRA MANEK'S SWEET POTATO & QUINOA FALAFELS
40 Mins Cook
Mira Manek is giving Indian food a facelift, making it lighter, brighter and healthier with her cookbook Saffron Soul and her sell-out Indian supperclubs, feasts and yoga brunches in London. Mira’s debut cookbook Saffron Soul is a celebration of flavourful home-cooked Indian food, bringing together her grandmother’s and mother’s traditional Gujarati thalis with her own modern inspired dishes. Mira is all about making Indian spices and food more accessible to all, and Saffron Soul is the start of that!
- 1 medium sweet potato
- 1/2 tin or 100g chickpeas
- 60g quinoa
- 1 tsp coconut oil
- 2 cloves garlic
- 1 tsp grated ginger
- 3/4 tsp salt
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp chilli powder
- 1tsp rice vinegar
- Juice from 1/2 a lime
- 3/4 tsp salt
- 1 tsp Mexican Taco Spice Mix (optional)
- Handful of coriander (optional)
- Ideas for serving:
- Chopped avocado
- Grated beetroot
- Sesame seeds
Peel the sweet potatoes and cut into small chunks
Boil until soft (about 20-30 minutes)
About 20-25 minutes into cooking the sweet potatoes, add the chickpeas (softening them will make them easier to mash)
Cook quinoa according to instructions on the packet (about 15-20 minutes)
Heat oil, grated garlic and ginger in a pan or wok for around 1 minute
Add the quinoa, sweet potato chunks and chickpeas
Then add the salt, spices, rice vinegar and lime (if making for baby reduce or remove spices, and do not add salt)
Mash everything together.
Taste and add seasoning accordingly
Once cool enough to touch, roll into balls (applying oil to your hands makes this easier)
Place the balls on a baking tray and grill them for about 10 minutes (or until slightly brown). Turn them a couple of times during cooking.
For crispier falafels finish off in the pan, frying with a little oil
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