Sweet Potato Chickpea Falafel
Falafel are great eaten on abed of whole grains, wrapped in a pita with some vegetables and tzatziki, or enjoy on a bed of greens mixed with a nice dressing for an easy protein-packed salad.
Ingredients
- 1 15 oz can chickpeas, rinsed and drained
- ¾ cup pre-cooked sweet potato cubes (boil cubed potatoes for 12-15 minutes until you are able to pierce easily with a fork)
- 1 cup fresh mixed parsley and cilantro (about half each)
- 1 cup diced onion
- 4 cloves garlic, peeled (or 4 tsp pre-minced garlic)
- 2 tbsp ground flaxseeds (for binding ingredients)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp sesame seeds
- 1 tsp cayenne pepper
- 1 tsp ground black pepper
- ½ tsp salt
- ½ tsp paprika
- spray oil
Instructions
- Heat the oven to 350°.
- Prepare a large baking sheet by spraying oil or laying down parchment paper. Set aside.
- Using a food processor or blender combine the ingredientsa. I found it best to first blend the mixed parsley & cilantro with the onion and garlic until the herb mixture was diced enough to be less than half of its original volumeb. After blending the herbs & aromatics, I added the chickpeas, potatoes, and all spices and pepper then blended until combined.c. I left my mixture slightly chunky, but you can blend as well as you’d prefer.
- Pour mixture out into a large bowl and mix well (just to ensure the mixture is combined)
- Scoop roughly 2 tbsp of mixture and form into a ball. Place onto the baking sheet and gently press down to flatten slightly.
- Repeat this process with remaining falafel.
- Spray a light layer of oil onto the falafel.
- Cook for 15 minutes. Remove from the oven, flipping each piece, and cook for an additional 15 minutes.
- Store in the fridge for up to 3 days.
Nutrition
Serving: 1servingCalories: 50kcalCarbohydrates: 7g