Sweet Potato Falafel
This sweet potato falafel recipe makes for the perfect falafels, crunchy on the outside, soft on the inside, and bursting with fresh herbs and spices! I was inspired to make these falafels after trying them at my favorite Greek restaurant in New York City. My recipe is grain-free, vegan, and baked versus fried! I like to make a batch of these on the weekend and will often double the recipe and freeze a bag of them! Then, I’ll add the falafels to salads, make little lettuce wraps with them, or serve the falafels on a mezze platter for a quick and easy dinner!
* Recipe Note – When doubling this recipe, I prefer to make two batches of this sweet potato falafel recipe instead of doubling because I find you get a better texture and the food processor works better with smaller batches
Practice Food Combining | Best Combines With NEUTRALS or starches
A sweet potato falafel would be considered a starch when practicing food combining. The falafels are best consumed with neutrals like raw greens and other cooked and raw vegetables. I like to combine these falafels with neutrals by wrapping them in lettuce leaves and adding toppings of your choice or I will top a large green salad with the falafels. If you want to combine the sweet potato falafels with starches you could make falafels sandwiches by using sprouted pita bread or sprouted wraps. This is my favorite brand for sprouted pita bread and wraps!
Eat The Sweet Potato Falafel With
- On Top Of Romaine Ribbon Salad
- On Top Of My “Go-To” Salad
- Dipped With Pumpkin Hummus
- Lettuce Wrapped
Spiced Sweet Potato Falafel
Equipment
- Food Processor
Ingredients
- 1 Roasted Sweet Potato
- 1 14oz Can Chickpeas (Rinsed and Drained)
- 2 Cloves Garlic
- 1 Tsp Cumin
- 1 Tsp Onion Powder
- 1 Tsp Salt
- 1 Handful Cilantro
- 3 Tbsp Coconut Flour
Instructions
- Begin by roasting a medium sweet potato in the oven at 400 degrees for 30-40 Minutes or until fork tender. Let the sweet potato come down to room temperature, then combine the 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! Also, bake your sweet potato a day before and let it sit in teh fridge overnight, to save yourself time!
