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Sweet Potato Falafel Pie with Rocket & Red Pepper Salad

Since I’ve been eating out the last couple of evenings I thought I’d post up one of our lunches, I made us a Falafel pie to see us through the last couple of days, it’s easy to make and keeps well in the fridge so ideal to cater for a couple of days lunches.

You can team it up with a salad like us or make up a little quinoa or bulgur wheat to accompany it, up to you, or you could just have a massive slice of it on it’s own and have done with it!!

Tonight is our friend’s last night with us… the time has just flown by, it always does when you have a great time!

I was back at the gym bright and early this morning after their mammoth 4 day break, so I flung myself right into it, I was bursting with energy this morning, so started off with a yoga class, followed by bootcamp and then to top it off I hit the treadmill for half an hour. I was worried I’d be struggling on my run but I managed a respectable 3.5km in 25 minutes, I did have a lengthy warm up though. It helps I’ve just revived my running play list on my mp3, I’ve got some great tracks that are perfect for running to.  I feel great!

Sweet Potato Falafel Pie with Rocket & Red Pepper Salad (Vegan & Gluten Free)
MyInspiration Feel The Difference Range
Yields enough for 3 days lunches for 3 people

2 cans Chickpeas (Garbanzo) drained and rinsed
2 red peppers (capsicum) chopped
2 red onions finely chopped
3 small sweet potatoes, peeled and chopped (popped in boiling water for 12 minutes, drained, then mashed)
4 tsp Cumin
1.5 tbsp red chili flakes
1/2 cup Gram (Chickpea) flour
Black pepper to season


1. Preheat oven to 180 degrees celcius and line 2 cake tins with parchment, (I used a circular 9″ round tin and a 7″ square tin)

2. In a food processor combine the chickpeas, three quarters of the red pepper, three quarters of the red onion, cumin, chili flakes and black pepper and pulse until the mixture is almost smooth.

3. Fold the chickpea mixture into the mashed sweet potato, add the gram flour, the remaining finely chopped red onion and red pepper and stir everything together.

4. Transfer to your baking trays leveling them out with a spatula and pop in the oven for 20 – 25 minutes, remove from heat, slice and serve. (or leave to go cold, wrap up and pop in the fridge for later)

5. Make your salad, we had some rocket, red pepper, yellow pepper, black olives, pickled onions and some pumpkin seeds.

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