Sweet Potato Falafel
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 tablespoon ground flax seeds + 2 tbsp hot water2 medium sweet potatoes (about 18 ounces, total)3 teaspoons ground cumin2 teaspoons ground coriander2 cloves garlic, minced or pressed¼ teaspoon cayenne pepper (to taste)1 teaspoon salt1/4 cup minced parsleyjuice of 1 lemon1 cup chickpea flour or besan1/2 teaspoon baking powdersesame seeds (optional)
Mix the flax seeds with two tablespoons hot water and set aside to thicken. Pierce sweet potatoes several times with a fork
and place on paper towels in microwave. Microwave on high for 2 minutes, turn over, and then cook for another 2 minutes.
Check for tenderness, and if not cooked all the way through, cook in increments of 30 seconds until tender. Set aside to cool
until easy to handle; peel and place in a large bowl. Preheat oven to 400F. Mash sweet potatoes well with a masher or a fork.
Add the flax mixture, seasonings (including parsley), and lemon juice and stir well. Mix the chickpea flour with the baking
powder and add it a little at a time to the sweet potato mixture. Stir until well-combined. Batter should be stiff; if not, add
chickpea flour a tablespoon at a time until batter is thick. (If the batter is too stiff to blend in all the flour, add water a
tablespoon at a time.) Oil a baking sheet or line it with parchment paper or silicone baking mat. Use a cookie scoop or
rounded tablespoon to make about 20-22 little mounds of dough on the baking sheet (dipping the scoop in water every now
and then will help prevent the dough from sticking to it). Flatten the balls to about 1/2-inch thick and 1 1/2-inches wide.
Sprinkle with sesame seeds, if desired. Bake for 20-25 minutes, until bottoms are medium brown. Serve hot with yogurt
tahini sauce.
Servings: 6
Per Serving: 85 grams
Number of Servings: 6
Recipe submitted by SparkPeople user EJORDANE.
and place on paper towels in microwave. Microwave on high for 2 minutes, turn over, and then cook for another 2 minutes.
Check for tenderness, and if not cooked all the way through, cook in increments of 30 seconds until tender. Set aside to cool
until easy to handle; peel and place in a large bowl. Preheat oven to 400F. Mash sweet potatoes well with a masher or a fork.
Add the flax mixture, seasonings (including parsley), and lemon juice and stir well. Mix the chickpea flour with the baking
powder and add it a little at a time to the sweet potato mixture. Stir until well-combined. Batter should be stiff; if not, add
chickpea flour a tablespoon at a time until batter is thick. (If the batter is too stiff to blend in all the flour, add water a
tablespoon at a time.) Oil a baking sheet or line it with parchment paper or silicone baking mat. Use a cookie scoop or
rounded tablespoon to make about 20-22 little mounds of dough on the baking sheet (dipping the scoop in water every now
and then will help prevent the dough from sticking to it). Flatten the balls to about 1/2-inch thick and 1 1/2-inches wide.
Sprinkle with sesame seeds, if desired. Bake for 20-25 minutes, until bottoms are medium brown. Serve hot with yogurt
tahini sauce.
Servings: 6
Per Serving: 85 grams
Number of Servings: 6
Recipe submitted by SparkPeople user EJORDANE.
Nutritional Info Amount Per Serving
- Calories: 132.7
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 450.9 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 4.6 g
- Protein: 4.4 g
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