Chickpea and sweet potato filo parcels are the ultimate quick healthy meal! With a delicious budget filling and a satisfying crunch this easy to make filo pastry recipe is just what you need as a lower fat healthier alternative to traditional pastry.
Folks, as we know pastry isn't exactly the most heart healthy choice when it comes to making a casing to hold a filling. Puff or flaky pastries are high in calories and fat.
Now don't get me wrong, I'm not the pastry police and off course I like pastry as much as you do, but just in moderation!
You see, you CAN still use pastry in your recipes as a casing, just choose filo pastry instead.
It's perfectly possible to still make your most favourite pastry recipes by making them filo parcels recipes instead.
Just like my how I did with my Turkey Filo Pastry Samosas. They're so much more healthier, but just as delicious!
Filo pastry is different from regular pastry because there's no fat in the mix. It's made solely from flour and water.
The filo pastry I've used to make these easy tasty healthy vegetarian chickpea and sweet potato filo parcels has just 3.1g of fat per 100g and is low in saturated fat too.
Of course there are subtle differences between regular pastry and filo pastry in that filo pastry due to its thinness brings the whole problem of it tearing.
However, these chickpea and sweet potato filo parcels are the type of parcel that you definitely don’t have to be too precise with.
If you end up with a little hole somewhere then it really doesn’t really matter, just wrap the pastry round again to cover up the hole. Check out my filo pastry parcels in the recipe pictures, I'm certainly no pastry artist!
A top tip to remember though is not to remove the filo pastry sheets from the plastic bag until you're ready to use them.
Take out just the right amount of sheets you need and keep them covered with a plastic sheet or damp towel to avoid them drying out.
Replace any sheets you don't need back into the original plastic bag and re-seal then either refrigerate or freeze.
Prior to use place the frozen pastry into the fridge for 24 hours to allow it to defrost.
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Other Filo Pastry Recipes to Try
Here's some of my other filo pastry recipes that you might also like to try:-
- Spiced Quorn filo pastry parcels are a super quick and easy vegetarian dinner recipe for when time is short. Plus this budget recipe makes enough filling to serve 8 so there’s lots to go round or plenty for freezing too!
- Tomato Basil Mozzarella Filo Parcels - a delicious healthier version of Empanadas. All the classic flavours you would expect from a tomato basil mozzarella Empanada but with less calories and fat!
- Salmon Filo Parcels - similar to salmon en croute but without the high levels of saturated fat of normal pastry. This recipe is an ideal healthier alternative.
Chickpea and sweet potato filo parcels are the ultimate quick healthy meal! A delicious budget filling and a satisfying crunch this easy to make filo pastry recipe is a lower fat healthier alternative to traditional pastry.
Chickpea and Sweet Potato Filo Parcels Recipe
This chickpea and sweet potato filo parcel recipe is also very adaptable as you can change up the filling to make it more interesting.
For example, you could add some chopped cooked chicken or other leftover meats you might have to hand.
I make these in batches and then freeze the ones I don't need for later. I have reheated these in the microwave to eat at work for lunch and the filo still stayed surprisingly crunchy!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Chickpea and Sweet Potato Filo Parcels Recipe
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- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic crushed
- 2 medium sized sweet potatoes peeled and diced
- 400 g can chickpeas rinsed and drained
- 1 tablespoon medium curry power
- Low fat cooking oil spray
- 8 sheets of ready rolled filo pastry
- Pre-heat oven to 180C Fan
- Gently heat the oil in a large saucepan and sauté the onion, garlic and sweet potato until soft for about 15 minutes.
- Add the chickpeas and curry powder and cook for 3 more minutes then set aside to cool.
- Spray one filo sheet with the spray and place another sheet on top. Cut in half to make two squares. Spray the sheets on top. Do the same with the rest of the sheets so you end up with 8 squares.
- Divide the filling equally between the 8 sheets placing it in the middle of each sheet.
- Fold up the pastry to form parcels, use a little more spray to seal the parcels.
- Place the parcels on a lightly greased baking tray and cook for 15 minutes or until the pastry is golden brown.