{Vegan & low-fat} sweet potato falafel from the oven with avocado hummus and pomegranate

F alafels from the oven are a real bang. The whole thing has a lot of advantages - here are the three most important:

1. Deep frying is quite a complicated matter: you can burn yourself, the apartment smells of boiling oil, the falafel fall apart either because the oil is too cold or develop within seconds to small dark brown table tennis balls. In addition, you have behind it standing around two liters of used oil, of which one does not know exactly when and for what you should need it. Oh, and only the disposal. (No, the loo is not a good idea - fat floats up).

2. The little things simply bake in the oven and need no attention otherwise. In the meantime, you can either make great dips or just put your feet up. Yeah.

3rd Oven-baked falafel are low-fat and burst with aroma. Since they are a bit drier than the fried version, it is essential to eat as much healthy, good-looking dip and tasty sauces as possible. This is wellness for the body and for the eyes. So to speak.

For a great color, one fluffy consistency and a slightly sweet aroma give the chickpeas an exciting boost here: baked sweet potatoes. They also ensure a good binding of the little balls.

The hummus is made fresh and elegant with avocado and lime juice, coriander and a pinch of chilli. These sweet-sour pomegranate seeds fit perfectly. The color, the color!

If you can not find a pomegranate, take it. roasted pear cubes as a topping.

Here comes the recipe for 3-4 persons:

Preheat the oven to 170 ° C. Cut 500 g sweet potatoes (peeled) into slices about 1 cm thick. In a bowl, mix well with 1 tablespoon of olive oil until each piece of sweet potato is covered with a thin layer of oil.

Lay out a baking tray with baking paper Spread sweet potatoes on top and bake in the oven at 170 ° C for about 30 minutes. Remove the sweet potatoes and allow to cool slightly, but leave the oven to light.

Baked sweet potatoes with 250 g chickpeas (from the can), 90 g chickpea flour , 1 1/2 tsp salt , 1 tsp turmeric , 1 tsp ground cumin and 1 handful parsley and coriander in the food processor too a smooth mass.

With moistened hands (or with disposable gloves) from the dough form balls and push them a little flat. Put on some small plates some olive oil and sesame seeds . First, sparingly dip each falafel into the oil and distribute it all around.Bake for 30 minutes.

For avocado hummus 1/2 avocado with 1/2 can chickpeas ( 1 teaspoon tahini (sesame paste), salt , pepper , 1/2 clove garlic , 1/2 teaspoon ground coriander , 1 pinch of Chiliflakes and the Juice 1/2 Lime puree. Possibly. season with salt and pepper and some lime juice .

To serve, spread some of the avocado hummus on plates, drizzle with a little olive oil and sprinkle with pomegranate seeds . Put 2-3 falafel next to it and perhaps sprinkle with chopped parsley, coriander and/or mint .