April 23rd, 2024
Recipes
Paleo Sweet Potato Falafel
Valentina P
- Difficulty
•
- Time 45"
Baked Paleo Sweet Potato Falafels — made without chickpeas! Made with cauliflower, almond flour, coconut flour, and warming spices. Optional sun-dried tomato pieces add an additional pop of flavor.
How To MakeDiet Type: Paleo
Shopping List
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For the Falafels
- 3 3/4 cups riced cauliflower (Note 1)
- 1 large sweet potato (Note 2)
- 3/4 cup oil-packed sun-dried tomatoes, chopped (optional)
- 3/4 cup almond flour
- 6 tablespoons coconut flour
- 2 garlic cloves, sliced
- 1 1/2 tablespoons cumin
- 1/2 tablespoon coriander
- 3/4 teaspoon cardamom
- 3/4 teaspoon salt For Serving (optional)
- Tahini Sauce
Instructions
- 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.
- Step 2: Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet.
- Step 3: Combine all falafel ingredients, except the sun-dried tomatoes, in a food processor until a dough-like consistency forms. Fold in the tomatoes.
- Step 4: Form the falafels into small balls, each about the size of a golf ball. Place on the lined baking sheet. Gently tap down the top of the falafels to flatten to 1 inch tall.
- 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. The falafels will be fully cooked and ready when they have dried out slightly and are firm to the touch.
- Serve: Enjoy with optional tahini sauce.
Recipe Notes
Note 1: Many grocery stores sell pre-made riced cauliflower in the freezer section. 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 1/2 cups mashed.
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Paleo Sweet Potato Falafel
PT45M 3 3/4 cups riced cauliflower (Note 1) 1 large sweet potato (Note 2) 3/4 cup oil-packed sun-dried tomatoes, chopped (optional) 3/4 cup almond flour 6 tablespoons coconut flour 2 garlic cloves, sliced 1 1/2 tablespoons cumin 1/2 tablespoon coriander 3/4 teaspoon cardamom 3/4 teaspoon salt Tahini Sauce Gluten Free Paleo Vegan 4 Servings
Ingredients:
