Baked Sweet Potato Falafel

Isn’t spring just lovely? The flowers begin to bloom, the weather is gorgeous, and you can finally put away your “favorite” knit sweater from your aunt.

But then again the mosquitoes also begin to emerge and you those get fabulous fuchsia “tans” from spending time in the sun.

However your spring may be, these falafels  (or would it be falafel without the s, like moose? Nevermind) will certainly be a perfect addition to your dinner table.

They can make a filling and tasty Meatless Monday. And they are SOOOO easy.

These made the perfect weeknight dinner. Besides baking the sweet potato (which can actually be done in advance), it only took a few minutes to put together and puree all of the ingredients.

Chickpeas are loaded with fiber and are super filling. Eat up!

I baked the sweet potato for a little over an hour. But, if you’re short on time, you could totally microwave it. Just make sure to poke some holes in it first!

Fresh parsley adds awesome flavor and a bit of color to this dish, but dry works too.

Baking instead of frying made the falafel much healthier. They still had a nice crust and soft center even though they were baked.

Totally yummy and healthy? Win-win.

I rolled my falafel balls a bit smaller than what I’ve eaten at restaurants and whatnot. I actually liked this size a lot because I had mini pitas and my mind totally thought I was getting more. Jackpot!

Lettuce, tomato, cucumber, chocolate chips… I think they would all go really well with the falafel.

Okay, maybe not the chocolate chips. Peanut Butter? 😉

Either way, I don’t think you’ll be disappointed.

What’s your favorite spring time food?

Baked Sweet Potato Falafel adapted from Judicial Peach

Makes 15-20 falafels (about 4 servings)

Ingredients

For Falafel

• 1 can (15 oz.) garbanzo beans, rinsed and drained
• Meat of 1 large sweet potato, mashed
• 1/4 cup parsley, roughly chopped
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon pepper
• 2-3 cloves garlic, minced
• 3/4 teaspoon cumin
• 1/2 teaspoon coriander
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon cinnamon (optional)
• 1/8 teaspoon turmeric (optional)
• 1/2 tablespoon baking powder
• 3 to 4 tablespoons flour
• Sesame seeds

To finish

• pita bread, warmed
• lettuce
• tomatoes
• cucumber
• Tzatziki sauce
• Or any other veggies you think would be tasty.

Method

1. Bake sweet potato at 420°F for 1 hour 30 minutes, or until cooked through and soft. Remove from oven and let cool completely. Remove skin and mash in a bowl until relatively smooth.
2. In a large food processor or with an immersion blender, combine chickpeas, sweet potato meat, parsley, salt, pepper, garlic, cumin, coriander, cayenne, cinnamon, and turmeric. Blend until well mixed, but not pureed (it should still be a little chunky). Add flour and baking soda and mix until just combined.
3. Form into 1-in balls (flouring your hands will help so they don’t stick) and place on a foil lined baking sheet a couple of inches apart. Refrigerate for 60-90 minutes.
4. Preheat oven to 375°F. Bake falafel balls for 15 minutes. Flip them oven, sprinkle with sesame seeds and bake for an additional 5-10 minutes, or until completely cooked.
5. Stuff falafels in warmed pitas. Add desired veggies. Serve immediately.