The Sunday Cookbook: Sweet Potato and Chickpea Falafel
Updated: Jan 9
1 cup baked sweet potato, peeled and diced
1 can chickpeas, drained and rinsed
½ cup dried parsley
4 cloves garlic, roughly chopped or minced
1 ½ teaspoon cumin powder
1 ½ teaspoon sea salt
1 teaspoon coriander powder
½ teaspoon baking soda
1 teaspoon lemon juice
1 tablespoon sesame seeds (optional)
2 to 4 tablespoons garbanzo flour (or all-purpose flour)
Oil, for frying
Add chickpeas and sweet potatoes into a food processor. Add in all ingredients up to lemon juice. Pulse the mixture until it breaks down, but make sure it doesn't become like a paste; you don’t want hummus. You want it to still have tiny chunks running throughout.
Transfer the falafel mixture to a bowl, add the sesame seeds, and start by adding 2 tablespoons of flour. Stir to combine. Allow the mixture to sit for 10 minutes before forming.
Try to form balls (or patties) with the mixture. If the mixture doesn’t hold its shape, add the remaining 2 tablespoons of flour and stir to combine.
Heat an inch of oil in a nonstick skillet over medium heat. I suggest using a skillet because it reduces the chances of the falafel breaking. When the oil is warm, place 4 to 6 patties or balls into the oil at a time, depending on the size of the skillet. Do not overcrowd the pan as it will become very difficult to flip. Let the falafel cook for 3 to 4 minutes per side. Depending on the size of your patties, you may need more or less time. It’s always good to cook a test, taste to make sure it’s cooked through and adjusting the time as needed.
We assembled our falafel into bowls, over rice with homemade vegan Tzatziki sauce!
This recipe was perfect for meal prepping them into lunches for the weeks! If you choose to do this, add the sauce in a small dipping container and add after you heat the dish at work.