Guest Recipe from The Happy Pear
I was recently at The Happy Pear vegetarian restaurant in Greystones, Co. Wicklow and caught up with Stephen, one of the owners there. Its run by twin brothers – Stephen and David Flynn and was set up over 8 years ago as an organic veg supermarket. They then created a juice bar and finally a cafe. They now provide outside catering and are also running educational programmes on healthy eating. Their thriving cafe is all vegetarian and vegan foods. For more info see www.thehappypear.ie
Meet The Happy Pair…
When I was younger I wanted to be…
The favourite part about my job is…
the fun, the variety and of course the food!
My life motto is…
Enjoy and do what you love!
What keeps me going in challenging times is …
Family support and doing what i love
I am inspired by…
My favourite healthy habit is …
A Recipe from The Happy Pear
Sweet Potato Falafel Cake
This is a very tasty and delicious recipe, one that kids and teenagers love. It is easy to make and the mix will last 3 days in the fridge. They are fantastic served with the sweet chilli relish, hummus and toasted pitta breads!
- 500g (4 cups approx) sweet potato
- 1 tin cooked chickpeas -800g
- 1 small bunch fresh parsley – 15g approx
- 1 small bunch fresh coriander -15g approx
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne
- 1 tsp of paprika
- 3 tsp cumin seed
- 2 tbsp Braggs liquid aminos/tamari/soya sauce
- 4 tbsp chickpea/gram flour (you can use any wholegrain flour but the chickpea flour is in keeping with the flavours!)
- 1 bunch scallions (spring onions)
- 1 small red onion
- Juice of 1 lemon
- 3 cloves garlic diced up nice and fine
- 2 tbsp sesame seeds
- Preheat oven to 180C (350F, Gas Mark 4).
- Dice sweet potato up into bite sized pieces and bake for 30 minutes till soft. Leave oven on.
- Pour chickpeas into a colander and rinse.
- In large bowl mix together chickpeas, sweet potato, garlic, tamari/Braggs/soya sauce, lemon juice, ground cumin, ground coriander, paprika, cayenne, salt & black pepper.
Blitz together with soup gun/hand blender or else simply mash with potato masher- just ensure everything is mixed thoroughly and that you’ve gotten rid of most if not all of the lumps.
- Once blended/mashed together add in the scallions, red onion, fresh herbs and cumin seed and mix through -these are to add texture and color as well as flavor.
- Then add in your chickpea flour and stir well to combine.
- Bring mixture with your palms to form four large cakes/ patty’s(roughly burger shape). Sprinkle sesame seeds on to a plate 1/2 a tbsp per patty, and press the form patty down in to them, flipping over and repeating to give them a nice coating. Place each patty on baking tray and bake for 15- 20 minutes. Flip over half way through cooking for even outer crispness!
- Serve with hummus, relish, toasted pitta breads, fresh greens, harissa paste (a chilli paste from Morocco) …