Sweet Potato Falafels
 
Prep time
Cook time
Total time
 
Recipe type: Appetizers, Side Dishes
Ingredients
  • 2 medium sweet potatoes, peeled
  • 1 (15-ounce) can chick peas (garbanzo beans), rinsed and drained
  • 1 clove garlic, minced
  • ½ tsp. each: garlic powder, cumin, cayenne pepper
  • 1 tsp. dried parsley flakes (or 2 TBSP fresh, chopped)
  • 1 tsp. lemon juice
  • ¾ cup almond flour (or plain bread crumbs)
Instructions
  1. Cook the sweet potatoes: you can either bake them, microwave them, boil them, or pressure cook them (normally I just toss mine in the pressure cooker to make it faster).
  2. To bake the potatoes, preheat oven to 400 F. Line a baking sheet with foil and then drizzle with olive oil. Pierce each sweet potato a few times with a fork, and then bake for 45-50 minutes, or until tender. Remove from oven, let cool, and then peel.
  3. Once sweet potatoes are cooked, mash them and set aside.
  4. Preheat oven to 350 F. Line a baking sheet with aluminum foil and then drizzle with olive oil (or spray with non-stick cooking spray).
  5. Add the chick peas to the food processor and blend until mostly smooth, with a few lumps remaining.
  6. Add the mashed sweet potatoes, minced garlic, seasonings, and lemon juice to the food processor and process until just mixed.
  7. Remove the blade from the bowl, stir in the bread crumbs (or almond flour), and then use a 1" cookie scoop to shape into patties. Flatten slightly with your hands. If you want larger patties, use a ¼ cup measuring cup and then press them down to flatten.
  8. Bake 25-30 minutes, or until golden brown. Rotate cookie sheet halfway through baking.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/04/08/sweet-potato-falafels/