Sweet Potato & Fennel Falafel

These Falafels are very similar to the spiced sweet potato falafels with just a really yummy and slightly sweet fennel flavor! I love them both falafel recipes but particularly love anything fennel.

INGREDIENTS

  • 1 Medium Sweet Potato (About 1 Cup Mashed)
  • 1 Can of Chickpeas
  • 1/4 Cup Chopped Fennel Bulb
  • 1/4 Medium Red Onion
  • 1/2 Tsp Fennel Seed
  • 1 Handful of Cilantro
  • 1 Handful of Parsley
  • 2-3 Garlic Cloves
  • 1/2 Tsp Cumin Powder
  • 1 Tsp Garlic Powder
  • Pinch of Cayenne To Desired Heat
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 3 Tbsp Coconut Flour

DIRECTIONS

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), chopped fennel, red onion, 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.

Falafel Lettuce Wraps

My favorite way to eat the falafels is to spread a touch of hummus on a leaf of butter lettuce or romaine and add a few raw veggies for crunch and top with a dash of hot sauce! They are crazy good, I could eat these every night!