I’m falaf(falling) in love with these sweet potato falafels!!!!
I absolutely love middle Eastern food and falafels are my favorite! They’re so flavourful and go great with a salad or in a wrap. I’m not a big fan of sandwiches but wraps are my jam! Give me a pita and I’ll stuff it with anything and EVERYTHING!
These easy sweet potato falafels are what I’m currently stuffing in my pita breads! I love pairing falafels with fresh hummus – double the chickpeas, double the plant-based protein. Between beet hummus or lemon hummus (my two faves), it’s a chickpea-feast and I love it!
I’m serving these sweet potato falafels in what I like to call falafel bowls. I’ve got a millet tabouleh, warm pita bread and a quick yogurt sauce. This quick yogurt sauce is simply just plain yogurt with some sumac. Sumac is my favourite middle eastern spice. I LOVE the tangy lemony flavour it brings to a dish.
These falafels are baked but you could totally just pan-fry them to make them even quicker!
You will need:
mashed sweet potato
onion + garlic
breadcrumbs or almond flour
Sweet Potato Falafels (makes 18 small falafels)
- 28 oz chickpeas, cooked
- 1 cup sweet potato, boiled and mashed
- 1 onion, diced
- 2 garlic cloves, minced
- 1/2 tsp cumin
- 1/4 tsp cayenne
- salt to taste
- 1/4 cup cilantro, chopped
- 3/4 cup breadcrumbs (gluten-free option: almond flour or gluten-free breadcrumbs)
- Preheat oven to 350F degrees.
- Prep sweet potato: Peel 1 large sweet potato. Boil until tender and mash.
- In a bowl, combine mashed sweet potato and chickpeas. Lightly mash chickpeas and mix with the mashed sweet potato.
- Add diced onion, minced garlic, ground cumin, cayenne, salt and cilantro. Mix to incorporate.
- Add breadcrumbs (or almond flour) and mix to combine. Form into mini burgers and place on a baking sheet lined with parchment paper. Bake for 18-20 minutes at 350F degrees. Alternatively, you may cook falafels in a pan over medium heat. Enjoy! Falafels can be stored in the fridge for up to 1 week.