A few years ago I tried sweet potato falafels at my favorite mediterranean restaurant in New York and was hooked! This version is very similar just a few tweaks here and there to keep them as healthy as possible! I have been making a batch of these once a week and store them in the fridge to add to salads, make little lettuce wraps from them or serve the falafels on a mezze platter!
- 1 Medium Sweet Potato (About 1 Cup Mashed)
- 1 Can of Chickpeas
- 1 Handful of Cilantro
- 1 Handful of Parsley
- 2-3 Garlic Cloves
- 1/2 Tsp Cumin Powder
- 1/2 Tsp Chili Powder
- 1 Tsp Garlic Powder
- Pinch of Cayenne To Desired Heat
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 3 Tbsp Coconut Flour
Begin by roasting a medium sweet potato in the oven at 400 degrees for 30-40 Minutes or until fork tender. Combine cooked sweet potato, chickpeas (drained and rinsed), all of your spices and herbs into food processor and let run for about 2-3 minutes until you get a nice thick puree. Add 3 Tbsp of coconut flour to the food processor and combine for 30-45 seconds.
Remove from food processor and use your hands to create the desired sized falafel (about 1-in diameter for mine) and places on a parchment lined baking sheet. Bake in a 400 degree oven for 35-40 minutes. About halfway through baking, flip the falafels and press them down slightly to get an extra crisp on the outside.
* recipe notes – If you don’t like cilantro you could sub in parsley for the cilantro also if you want you could add a little olive oil to the baking sheet to get the falafels extra crispy!