Sweet Potato Falafel & Red Pepper Hummus

We’re saying ‘Bye Bye’ to boring and bland eating!

The falafel and hummus are great building blocks for a delicious and colourful Buddha Bowl: served here with a lemon and pea quinoa, carrots, tomatoes, mange tout, and mixed leaves! Perfect way to add some colour in the darker winter months.

Makes 9.


For the falafel:

500g of sweet potato – approx 2 medium sized potatoes (skin removed and cut into bite-sized chunks)
1 tin of butter beans (400g) drained
2 tsp of mild chilli powder
1 tsp of cumin
1 tsp of chilli flakes (optional)
1 tsp of harissa
2 tbsp of olive oil
1 tbsp of apple cider vinegar
3 tbsp of chickpea flour
a handful of chopped parsley
50g of Mild Chilli Munchy Seeds

For the hummus:

1 sweet pointed red pepper (cut into four with seeds removed)
1 tin of chickpeas (400g) drained
½ lemon squeezed
1 tbsp of tahini
1 tbsp of olive oil
1 clove of garlic (finely chopped)
1 tsp of cumin
a handful of Mild Chilli Munchy Seeds



For the falafel:

Place the sweet potato in tray with 1 tbsp of the olive oil and the chilli powder. Toss the sweet potato until well combined. Place in a pre-heated oven at 180C. Cook for approx 30 minutes, turning the potatoes halfway through. Take out of the oven and leave to cool slightly before adding to a blender with the butter beans, cumin, chilli flakes, harissa, remaining olive oil, and apple cider vinegar.

Blend until well combined. Place the mixture in a bowl and stir in the chickpea flour and chopped parsley. This makes quite a sticky mixture, therefore wet your hands with cold water before rolling each ball. Create 9 evenly sized balls. Place the balls on a baking tray lined with baking parchment and top each ball with the Munchy Seeds. Place in the oven at 180C for a further 20 minutes, again take out halfway through and move the balls to prevent them sticking.

For the hummus:

Place the pepper under a grill, skin side up, for approx 5 minutes, or until the skin starts to blacken and easily comes away from the pepper. Allow to cool slightly and then place in the blender with the rest of the ingredients. Blend until smooth. Top with the Munchy Seeds and drizzle with olive oil.


Delicious Mild Chilli Roasted seeds click here