2 sweet potatoes
2 cups tinned chickpeas, drained and dried
1 clove crushed garlic
1 tsp ground cumin
1 tsp ground coriander
¼ cup fresh coriander
Sea salt and cracked pepper
½ cup quinoa



– Peel and cube sweet potatoes and boil in water until sweet potato is soft
– Add raw quinoa to a blender or food processor and blitz until it turns to powder
– Once sweet potato is cooked add to the blender with the quinoa, drained chickpeas, garlic, cumin, coriander, fresh coriander, sea salt and pepper. When combined, remove and set aside
– Roll falafel mix into balls, if mixture is too wet add extra powdered quinoa
– Fry or bake the falafels until golden brown and serve with salad and tzatziki


Nutrition Notes

Sweet potato – their orange colour provides an abundance of catotenes, which converts to vitamin A – essential for healthy skin and good eyesight. These orange gems are abundant in vitamin C, Manganese and other minerals – providing a huge dose of anti-oxidants.

Cumin aid in digestion and enhance enzymes required to help detoxify the liver.

Coriander, also known as cilantro, assists in lowering cholesterol and ing improving our digestion of fats. It is also a carminative, meaning it is calming and therefore aids in digestion. With this property, it may also help with anxiety.

It comes as a both fresh herb, and a spice in the form of a seed, or ground. Use the herb to as a garnish on dishes, and added to salad leaves for extra flavour. It is a great mild spice to add to cooked dishes, or as part of a marinade

Recipe by Terri-Anne Leske of Carrotsticks & Cravings

Nutrition Notes by Liza Rowan

Liza Rowan

Holistic Nutritionist

When not not busy in my favourite role as mother to my two boys,  I dedicate my time to educate, motivate and inspire us all to lead healthier, happier lives. This involves hosting Nutrition courses (in-class and online), corporate wellness talks, workshops and when I have time, private consultations.

 You can follow me on one or more of the following channels:

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