Sweet Potato Falafel

Are you sick of sweet potato recipes yet?

I’m not. There really are endless ways to use those babies.

Apparently February is sweet potato month, and I had no clue. Good thing I’ve already been celebrating them all month long, like with this crust and yummy pie.

This play on falafel is smoky and sweet, with a very creamy texture. They won’t get as firm on the inside as traditional falafel, though you could certainly leave them in the oven for longer to firm them up.

Serve these atop a salad, alongside roasted veggies or in a gluten-free tortilla. I wrapped mine up in an organic blue corn tortilla with tomato slices and this incredible herbed vegan cream cheese – and let me tell you, it was a very satisfying lunch.

(Looking for healthy dessert recipes, or tips for how to eat deliciously on a budget? Then check out my e-books here.)

Sweet Potato Falafel
gluten-free, dairy-free, vegan, soy-free, egg-free, five ingredients or less

1 cup cooked chickpeas
1 cup mashed yams or sweet potatoes
2 tbsp tahini
1/2 tsp cumin
1 clove of garlic, minced or pressed
salt to taste

Preheat the oven to 350 degrees F.

Add the cooked chickpeas, sweet potatoes, tahini, cumin, garlic and salt to a food processor. Pulse a few times so everything gets chopped, then blend the ingredients together. You can make these as smooth or chunky as you want.

Put the mixture in the fridge for 15 minutes or so to firm up – this will make the patties easier to shape.

Line a baking sheet with a silpat or parchment paper. With wet hands, grab about two heaping tablespoons of the mixture, roll it into a ball and flatten to about 1/2-inch thick. Repeat with remaining mixture.

Bake for about 30 minutes, until the patties are dry and slightly cracked on top. You can bake them for longer if you want them firmer on the inside.

Makes 10-12, depending on how big you make your patties.