Dukkah and Avocado Bruschetta
Middle EasternTake a look
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Vegetarian, Vegan, Atkins, Diabetic, Low Fat, Dairy Free, Nut Free
240g of drained chickpeas
1 large sweet potato
2 cloves of garlic, crushed
2 tbsp fresh coriander, chopped
½ tsp ground cardamom
1 ½ tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
2 tbsp extra virgin olive oil
1 tbsp salt
2 tbsp flour
Peel and chop the sweet potato into chunks. Boil for 8-10 minutes or until soft.
In a blender or food processor, combine all of the ingredients except for the flour.
Once smoothly blended, transfer from the blender to a mixing bowl.
Add the flour and mix until well combined.
The mixture should be soft, malleable and easy to roll. If it’s too soft, add a little more flour.
Take a teaspoon of the mixture and roll it into a small ball. Continue this step until the mixture is finished.
Place the falafels on a lightly oiled baking tray. Bake at 200 degrees for 25-30 minutes or until golden brown. Alternatively, you can also fry the falafels on medium heat until golden brown.