I have a delicious, easy recipe to share with you guys today! Scott and I have been enjoying this all week and I still have a bunch in the freezer to defrost in the coming month.
I bought two bags of sweet potatoes at Trader Joe’s not sure exactly what I was going to do with them, but knowing I needed a few meat-free recipes to kick off the lenten season. With inspiration from the chickpeas I saw in my pantry, I decided to take a stab at making Sweet Potato Falafel.
First, I diced up some onion and garlic, and added some cumin, salt, and lemon juice for that falafel type flavor. The other great thing about this recipe is I was able to throw everything into my blender, too easy!
Next, I rinsed off and added two cans of chickpeas before blending it all together.
Meanwhile, I had microwaved 4 sweet potatoes and let them cool in the freezer while I was putting the rest of the ingredients together. When they were ready to go I peeled off the skins and added them right in! At this point it was a bit liquidly so I also added 1 cup of flour to thicken it up.
Preheat your oven to let your falafel batter harden a bit in the freezer before rolling out 2 inch balls on a cookie tray lined with wax paper. You may need to put some water/flour on your hands so the batter does not stick.
I flattened the balls out a bit and topped them with a sprinkle of sunflower seeds to some crunch! Who cares if they don’t look perfect, it’s all about the taste! And don’t worry if they seem a bit soft, they will harden together once they are baked.
Bake in the oven for 20-25 minutes until golden brown. Served up with some scrambled eggs and kale chips this meal was so filling and delicious!
Sweet Potato Falafel
4 large sweet potatoes
2 cans chickpeas
1 onion, diced
3 cloves garlic, minced
2 tablespoons lemon juice
2 teaspoons cumin
2 teaspoons parsley
1 teaspoon salt
1 cup flour
sunflower seeds for garnish
Preheat oven to 400F. Bake or microwave sweet potatoes until cooked through and chill them in the freezer.
Meanwhile, throw into the blender diced onion and garlic, chickpeas, lemon juice, cumin, parsley and salt and blend together.
Peel sweet potatoes and add to the blender and pulse until mixed throughout
Add in flour slowly until desired consistency reached
Allow mixture to cool in the freezer for 15 minutes
Line a cookie sheet with wax paper and roll falafel into 2 inch balls. Sprinkle with sunflower seeds.
Cook for 20-25 minutes until golden brown.