Friday, July 26, 2019

sweet potato falafel

This recipe is so similar to traditional falafel, it's almost too easy! It's basically subbing out the garbanzo beans for sweet potato, all the same spices, and a little garbanzo flour to hold it all together. They are super moist, sweet and salty, and irresistible topped with vegan cashew tzatziki.

I have been batch cooking every Tuesday for a few clients (and myself of course) and this is on the menu this week! Along with some fresh turmeric ginger tonic. If you are interested in becoming a batch buddy and getting in on these goodies every week, just send me an email or message on Instagram (@iamalmostvegan).

To make this one yourself, here's the recipe:
  • 2-3 small sweet potatoes (garnet yams)
  • 1-2 cloves garlic
  • 1/2 red onion
  • 1 tsp salt
  • 1/2 Tbsp cumin
  • 1 tsp smoked paprika
  • black pepper
  • 2 Tbsp olive oil
  • 3 Tbsp garbanzo flour
  • 1 handful fresh parsley

Peel and cube the sweet potatoes, roughly chop the onion, and peel the garlic. Add to a food processor and process into small chunks. Scrape down the sides and add the spices and olive oil. Continue to process, scraping down the sides. Add the herbs last, making sure not to over-process and blend the orange with the green. That makes brown. Make sure there are no chunks left but don't process it into a puree. Transfer to a mixing bowl and fold in the garbanzo flour.

I used a small scoop for these falafels but hand rolling would be fine. You may want more garbanzo flour if you are hand rolling falafel balls to make them stick together a little better, it's up to you. Arrange scoops or balls onto a lined baking sheet and bake for 30 minutes at 350 degrees F.

Allow to cool before transferring. Serve with hummus, tzatziki, or both. Enjoy!

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