Baked Sweet Potato Falafel - Bravabod

Hearty sweet potato, tangy sun-dried tomatoes, and warming spices make these baked falafels a delicious alternative to classic chickpea falafels. Serve these falafels in sandwiches, salads, or on their own. They're perfect with the Tomato-Tahini dipping sauce provided below. You could also make few larger patties here to use as veggie burgers; they make for a delicious vegan burger.

How To MakeDiet Type: Plant-based

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Shopping List
    Falafels
  • 1 (15 ounce) can chickpeas, drained & rinsed
  • 1 large sweet potato (Note 1)
  • 3/4 cup chickpea flour
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • 2 garlic cloves, sliced
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 1 teaspoon cardamom
  • 1/2 teaspoon salt
  • small handful fresh cilantro (optional) Tomato Tahini Sauce
  • 1 medium tomato
  • 33333333/100000000 cup runny tahini
  • 1/4 cup oil-packed sun-dried tomatoes (add some of the oil to the measuring cup)
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder (optional)

Instructions
  1. Step 1: Bake, steam, or microwave the sweet potato until the flesh is fork tender. Once cooked, remove the skin and mash the flesh. We need 1.5 cups of mashed sweet potato for the falafels. Save any leftover sweet potato for later meals.
  2. Step 2: Preheat the oven to 425°F. Line and lightly grease a baking sheet.
  3. Step 3: Combine the mashed sweet potato, chickpeas, chickpea flour, salt, garlic, cilantro, and dried spices in a food processor until a dough-like consistency forms. Fold in the sun-dried tomatoes.
  4. Step 4: Form the falafels into small balls, each about the size of a golf ball. Place on the baking sheet. Gently tap down the top of the falafels to flatten to 1 inch tall.
  5. Step 5: Bake for 30 minutes, flipping over halfway through cooking time. Before flipping the falafels, let them sit out of the oven for a few minutes. If you try to flip them right away, they have a higher tendency to stick to the foil. The falafels will be fully cooked and ready when they have dried out slightly and are firm to the touch.
  6. Step 6: To make the Tomato Tahini Sauce, combine all of sauce ingredients with a food processor or immersion blender and blend until smooth. Add additional water or olive oil to thin, until desired consistency is reached.
  7. Serve: Enjoy the falafels with their sauce, on salad greens, stuffed into pita bread, or alongside roasted vegetables.

Recipe Notes

Note 1: Every 1 large sweet potato should be about 10 ounces cooked and should yield 1.5 cups mashed.

Nutrition

Hearty sweet potato, tangy sun-dried tomatoes, and warming spices make these baked falafels a delicious alternative to classic chickpea falafels. No beans, grains, or deep-fryer required. Serve the falafels in sandwiches, salads, or on their own. They're perfect with the Tomato-Tahini dipping sauce, provided below. You could also make few larger patties here to use as veggie burgers instead; they make for a delicious plant-based burger.

How To MakeDiet Type: Paleo

liked this

Freeze For 3 months

Best by 5-7 days


Shopping List
    Falafels
  • 3 3/4 cups raw riced cauliflower (Note 1)
  • 1 large sweet potato (Note 2)
  • 3/4 cup oil-packed sun-dried tomatoes, chopped
  • 3/4 cup almond flour
  • 6 tablespoons coconut flour
  • 2 garlic cloves, sliced
  • 1 1/2 tablespoon cumin
  • 1 1/2 teaspoon coriander
  • 3/4 teaspoon cardamom
  • 3/4 teaspoon salt
  • small handful fresh cilantro (optional) Tomato Tahini Sauce
  • 1 medium tomato
  • 33333333/100000000 cup runny tahini
  • 1/4 cup oil-packed sun-dried tomatoes (add some of the oil to the measuring cup)
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder (optional)

Instructions
  1. Step 1: Bake, steam, or microwave the sweet potato until the flesh is fork tender. Once cooked, remove the skin and mash the flesh. We need 1.5 cups of mashed sweet potato for the falafels. Save any leftover sweet potato for later meals.
  2. Step 2: Preheat the oven to 425°F. Line and lightly grease a baking sheet.
  3. Step 3: Combine all falafel ingredients, except the sun-dried tomatoes and optional cilantro, in a food processor until a dough-like consistency forms. Fold in the tomatoes and cilantro.
  4. Step 4: Form the falafels into small balls, each about the size of a golf ball. Place on the baking sheet. Gently tap down the top of the falafels to flatten to 1 inch tall.
  5. Step 5: Bake for 25 to 30 minutes, flipping over halfway through cooking time. Before flipping the falafels, let them sit out of the oven for a few minutes. If you try to flip them right away, they have a higher tendency to stick to the foil. The falafels will be fully cooked and ready when they have dried out slightly and are firm to the touch.
  6. Step 6: To make the Tomato Tahini Sauce, combine all of sauce ingredients with a food processor or immersion blender and blend until smooth. Add additional water or olive oil to thin, until desired consistency is reached.
  7. Serve: Enjoy the falafels with their sauce, on salad greens, stuffed into pita bread, or alongside roasted vegetables.

Recipe Notes

Note 1: Many grocery stores sell pre-made riced cauliflower. To make it yourself, chop a head of cauliflower into small florets and pulse in the food processor, a small batch at a time, until it resembles small rice grains.

Note 2: Every 1 large sweet potato should be about 10 ounces cooked and should yield 1.5 cups mashed.

Nutrition

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Baked Sweet Potato Falafel

PT45M 1 (15 ounce) can chickpeas, drained & rinsed 1 large sweet potato (Note 1) 3/4 cup chickpea flour 1/2 cup oil-packed sun-dried tomatoes, chopped 2 garlic cloves, sliced 1 tablespoon cumin 2 teaspoons coriander 1 teaspoon cardamom 1/2 teaspoon salt small handful fresh cilantro (optional) 1 medium tomato 33333333/100000000 cup runny tahini 1/4 cup oil-packed sun-dried tomatoes (add some of the oil to the measuring cup) 1/4 cup water 1/2 teaspoon salt 1/4 teaspoon garlic powder (optional) Gluten Free Paleo Vegan 4 Servings Ingredients:

4 Servings

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