Pictured above was tonight’s dinner. It may not look like much, but don’t be fooled! This is one of my favorite recipes. I’ve only made it twice but I know I’ll be making this one for years and years to come. The flavor in those baked sweet potato falafle’s are to die for. I recommend trying this recipe STAT. It’s simple, spring time colors, light and fulfilling all at once — My type of meal. Oh yah, and vegetarian. Now, I am not a vegetarian but I do eat veg 2-4 times a week. Mostly for monetary reasons but it’s also become something I enjoy. If you want to read a little more about falafle go here.
Baked Sweet Potato Falafle
Adapted from Bran Appetit!
2 sweet potatoes cooked & peeled (I baked mine at 425 for about 45 minutes)
1 can chickpeas drained and rinsed
2 t garlic powder
1 t cumin
1/2 t tumeric
1 t salt
1/2 t ground pepper
1/4 t cinnamon
1 t corriander
2 t parsley (I didn’t have any on hand this time and they were still great!)
2 T ground flax seed (First time I used this, 2nd time I just used whole wheat flour)
1. Preheat oven to 400 degrees
2. Mash sweet potatoes with chickpeas in a medium bowl
3. Add in all seasonings and flax (or flour) until mixture sticks together.
4. Spay or line a baking sheet with aluminum foil. Roll mixture into 1″ balls & place on baking sheet.
5. Brush or spray with olive oil.
6. Bake 25-30 minutes.
I served these on warmed pita’s, spread with hummus. I just happened to have some jalapeno cheddar hummus left so I used that. Really any hummus will work. Then I sprinkled them with sliced red onion, and cucumbers. There is some prep work to be done with those sweet potatoes but it’s really simple. Just throw them in the oven and forget about em! Once they’re done baking, mix everything together, bake again and you’re good to go. Seriously, try this recipe! You won’t be disappointed. The flavors are heavenly. I can’t wait for lunch tomorrow — left overs!