Vegetarian Falafel with Sweet Potato Mash Recipe
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Vegetarian Falafel with Sweet Potato Mash

Vegetarian Falafel with Sweet Potato Mash – Recipe

These wholesome, lightly-spiced falafels are served with sweet potato mash and a beautiful, light, sautéed mushroom gravy. It's the perfect dish to delight those of your residents who want a vegetarian option, or just something a little lighter yet still satisfying.

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Ingredients per serve

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What you need

These wholesome, lightly-spiced falafels are served with sweet potato mash and a beautiful, light, sautéed mushroom gravy. It's the perfect dish to delight those of your residents who want a vegetarian option, or just something a little lighter yet still satisfying.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Falafel

    • Place the chickpeas in a blender or food processor and roughly chop.
    • Add the onions, garlic puree, ground cumin, ground coriander, parsley, flour, and egg whites. Season with salt and cracked black pepper. Process until fully combined.
    • Roll out the mixture into small discs and refrigerate for 30 minutes.
    • Heat some oil in a large pan over medium heat and shallow fry the falafel until golden brown and crisp on the outside. Drain on a paper towel and keep warm.

  3. Mushroom Gravy

    • Heat extra oil in a large pan over medium high heat and add in the mushrooms.
    • Cook for 6–8 minutes until golden. Remove from pan and keep warm.
    • Bring water (400 ml per 10 serves) to a boil in the same pan.
    • Add KNORR Golden Roast Gravy and whisk until the gravy is smooth and thickened.
    • Return the mushrooms to the pan.

  4. Sweet Potato Mash

    • Bring water (800 ml per 10 serves) to a boil in a pot. Turn off the heat, then sprinkle in KNORR Instant Sweet Potato Mash Mix and whisk until smooth.

  5. To Serve

    • Divide the falafels between serving plates with the sweet potato mash.
    • Spoon over the mushroom gravy. Serve with steamed greens.
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