Sweet Potato and Chickpea Falafel

Sweet Potato and Chickpea Falafel

There's a lot that we love about this recipe. 1) It's baked, not fried 2) It's not dry 3) Makes for great leftovers in the fridge and most importantly 4) It's delicious!  

 

Ingredients

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    • 1.5 cups cooked garbanzo beans
    • 1 medium sweet potato
    • 1 tablespoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon garlic, minced
    • 1 teaspoon salt
    • 1/4 cup parsley, chopped
    • 1 lemon, juiced
    • 1/2 cup ground oats + more as needed
    • 1/4 cup of sesame seeds

Steps

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1. 

Preheat the oven to 400 degrees F. Roast the sweet potato until tender (~45 min). Cut in half and let cool. Scoop out the potato from the skin to use in the recipe. 

2. 

In a food processor, pulse all ingredients, except for the oats and sesame seeds. Blend until well mixed, but keep a rough consistency. Transfer the mixture to a mixing bowl and add the ground oats and blend together (add more oats if ingredients aren't binding well together). 

3. 

Line a baking sheet with parchment paper and add a bit of olive oil so that the falafel won't stick. Then spoon 2 tablespoons of mixture and roll into a ball with your hands. Coat with sesame seeds and place on the tray. Drizzle with a bit of olive oil and bake in the oven for 20-25 min until crisp. 

Serve falafel with fresh pita, homemade hummus and add toppings (chopped cucumber and tomato salad, pickled onions). Drizzle with a tahini lemon dressing or cilantro lime dipping sauce and serve with sriracha for an extra kick. 

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