The Sunday Cookbook: Sweet Potato and Chickpea Falafel
Updated: Jul 23
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
Oil, for frying
In a food processor, add in all ingredients up to the lemon juice. Pulse the mixture until it breaks down. Make sure not to pulse too much. You don't want to make hummus. You still want to have tiny chunks running throughout.
Transfer the falafel mixture to a bowl and add the sesame seeds, if using, and 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 skillet over medium heat. When the oil is warm, place 4 to 6 patties or balls into the oil at a time. It is important to 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 dressing.
Dressings you can use:
This recipe is perfect for meal prepping into lunches for the week! If you choose to do this, add the sauce in a small dipping container and add after you heat the dish at work.